What’s Cooking in Gail’s Kitchen? The Sunshine Eats: Cobb Salad! Some days the dinner option is as plain as the nose on my face. Leftover rotisserie chicken becomes the star attraction. Using seven of your favorite ingredients, which you probably already have on hand, this time-saving classic is the perfect solution to that mundane question, “What’s for dinner?” Go easy on yourself and build a Cobb Salad on a platter for show-stopping presentation.
Bag of Spring Mix Salad Greens
3 cups chicken, precooked and shredded
3 eggs, hard-boiled and chopped
6 slices bacon, crispy and crumbled
1-2 avocados, peeled, pitted, and diced
8 ounces cherry tomatoes, halved
3/4 cup Bleu cheese crumbles
Salad Dressings of choice
Choose individual salad plates or a serving platter. Arrange salad greens as the base. Working from the left side of the plate to the right, arrange shredded chicken from top to bottom. Next arrange chopped egg, crumbled bacon, diced avocado, and tomato halves, ending with Bleu cheese crumbles. Drizzle with salad dressing of choice and serve.