LAYERED COBB SALAD

Layered Cobb Salad image

Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2/3 cup olive or vegetable oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
8 cups chopped romaine lettuce (12 oz)
2 cups cut-up cooked chicken
6 slices precooked bacon, chopped
4 plum (Roma) tomatoes, chopped (about 2 cups)
1/2 cup crumbled blue cheese (2 oz)
4 hard-cooked eggs, chopped
2 medium avocados, pitted, peeled and cubed (about 2 cups)

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
Just before serving, top salad with avocados. Serve salad with dressing.

Nutrition Facts : Calories 550, Carbohydrate 10 g, Cholesterol 200 mg, Fat 3 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g

*** Explore more Layered Cobb Salad Recipes »

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