Cobb Salad

Grilled Oregano Chicken

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.


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


  • 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


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


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.

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