With this salad, you can build a weeknight meal with ingredients you have on hand from previous nights dinner. Make it a salad bar and let everyone create their own Cobb.

CHICKEN COBB SALAD

PREP: 15 minutes
COOK: 10 minutes
YIELD: 4 servings

MAKE AHEAD

• ⅓ cup buttermilk dressing * from Meal #1
• BBQ chicken * from Meal #1
• Cook 14 strips of bacon according to package directions * crumble 6 strips for Chicken Cobb Salad, reserve remaining 8 strips for Meal #5
• Hard boil 4 eggs * see directions below
• Cut vegetables: tomato, onion

INGREDIENTS

For chicken cobb salad

1 head butter lettuce, rinsed and dried
6 strips of thick sliced bacon, crumbled (we like Applegate Farms)
1 ripe avocado, diced
2 medium tomatoes, cut into medium dice
¼ red onion, minced
½ pound leftover chicken, cut into bite-size pieces * from Meal #1
4 hardboiled eggs, diced
⅓ cup buttermilk dressing * from Meal #1

DIRECTIONS

For chicken cobb salad

1. Tear butter lettuce into bite sized pieces and place in a large salad bowl.
2. Arrange toppings in rows on top of the lettuce, serve with dressing on the side.

To hard boil eggs

1. Place eggs in a medium saucepan and add cold water to cover eggs by 1 inch. Bring to a full boil over high heat; remove from stove and cover.
2. Let eggs sit for 12 minutes then drain and run under cold water to stop the cooking; refrigerate until needed.