cob salad

Cob salad usually includes strips of fried chicken and crumbled bacon. It goes well with a variety of dressings. I eat it with creamy salad dressings like honey mustard or ranch myself.

• 1/2 head iceberg lettuce

• 1/2 large cucumber

• 1 large tomato or 2 roma tomatoes

• 1/3 red onion

• 1 boiled egg

• salt

• pepper

• 5 frozen pre-cooked fried chicken strips

• bacon

1. Heat the fried chicken strips.

2. Bring a small pot of water to a rolling boil and boil the egg. Add the egg to the water before bringing it to a boil. Putting an egg straight into boiling water may cause it to crack. Boil the egg at full boil for approximately 8 minutes. When the egg is done place it in cool water.

3. Fry the desired amount of bacon until crisp and set aside to cool. When the bacon has cooled crumble it.

4. Rinse off the lettuce, cucumber, and tomato. Chop the lettuce into bite size pieces. Chop the cucumber and the tomato. Chop approximately a dozen thin rings from the onion. Add all the vegetables to a bowl.

5. Peel the cooled egg and chop it. Add the egg to the salad.

6. Take the chicken strips and cut them into bite size strips. Add them to the salad.

7. Toss the salad to combine all the ingredients. Add a couple shakes of salt and pepper to the top. Serve with desired dressing.

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