Cobb Salad With Grilled Chicken
Miz Helen's Kitchen
Ingredients
Serves 4
4 slices bacon, cooked crisp and chopped
2 eggs, hard boiled and choppe
6 cups mixed spring greens
3 cups cherry tomatoes
1 small red onion, cut into rings
2 cups grilled whole kernel corn
1 red bell pepper, chopped
2 cups Feta Cheese, to crumble
1 grilled chicken breast for each serving
Dressing
Buttermilk Dressing
Miz Helen's Kitchen
Ingredients
1/2 cup Buttermilk
1/2 cup Mayonnaise
1/2 cup sour cream
1 teaspoon apple cider vinegar
1 clove of garlic, minced
1 teaspoon parsley
1 teaspoon salt
1 teaspoon pepper
Dash of Hot Sauce to taste
Directions
To prepare the dressing, place all the ingredients into a mason jar and place the lid on the jar.
Shake the jar until all the ingredients have been blended.
Refrigerate for at least one hour before serving.
Prepare the salad, in a skillet cook the bacon until crisp, remove from the skillet and drain on a paper towel.
Hard boil the eggs and when completely cool chop, in a medium chop.
In a very large bowl, mix together the lettuce mix, cherry tomatoes, red onion rings, corn and red bell pepper.
Mix all those ingredients very well, then place the salad green mix on one half of the plate. Then sprinkle some of the bacon, onion rings and feta cheese on top.
Slice the warm or cold grilled chicken breast and place it next to the salad greens.
Drizzle the Buttermilk Dressing over the top of the salad if desired.
Enjoy!