Cobb Salad

6 slices bacon4 c. chopped greens, such as Boston, Romaine, OR iceberg lettuce, spinach, OR a combination2 c. cooked chicken, chopped or shredded2 avocados, peeled, pitted, and diced8-12 cherry tomatoes, halvedGreen onions OR chives, sliced, OR 1 red onion, sliced or dicedBlack olives, slicedBlue cheese, crumbled OR cheddar, shreddedHoney mustard dressing OR red wine vinaigrettePlace eggs in a medium saucepan and cover with cold water. Bring water to boil. Cover, remove from heat, and let stand 8-10 minutes. Remove eggs from water, cool, peel, and chop.Meanwhile, place bacon in a large skillet and cook over medium-high heat until evenly browned. Drain and crumble.Place greens on a serving platter or divide among 4 individual plates. Arrange eggs, bacon, chicken, avocado, tomatoes, onions or chives, olives, and cheese in rows on top of the lettuce. Serve with honey mustard dressing or red wine vinaigrette. For a homemade dressing, see below.

Dijon Wine Vinaigrette

1/3 c. red wine vinegar

1 tbs. Dijon mustard

Salt and pepper to taste

2/3 c. extra virgin olive oil

Combine all ingredients in a sealed container and shake until well blended. Serve over Cobb Salad.

(adapted from Allrecipes)

Variation: BBQ Cobb Salad

Toss cooked, diced chicken with 1/4 c. barbecue sauce. Omit black olives. Add 1 (15-oz.) can black beans, rinsed and drained, and 1 (15-oz.) can whole kernel corn, rinsed and drained. Use cheddar or Monterrey jack cheese and ranch dressing.

Buttermilk Ranch Dressing

1/2 c. buttermilk

1/4 c. plain Greek yogurt

1/4 c. sour cream

1/2 tsp. dried dill

1/2 tsp. dried parsley

1/4 tsp. garlic powder

Kosher salt and freshly ground black pepper, to taste

Whisk all ingredients together in a medium bowl.

(Adapted from theKitchn and Damn Delicious)