|3 breastsboneless chicken breasts|
|5 Eggs; hard-boiled|
|1 lbbacon; chopped|
|1 - 2 Avocados; diced|
|1 cucumber; diced|
|1 cupcarrots; shredded|
|2 Tomatoes; diced|
|2 Bell pepper; chopped|
|1 headiceberg lettuce; chopped|
|2 headsgreen leaf lettuce; chopped|
|Blue cheese dressing|
|1/2 cuplow fat mayonnaise|
|1/4 cupShallots minced|
|1 tblspFresh lemon juice|
|1/2 tspCourse Salt|
|1/2 tspcelery salt|
|1/2 cupcrumbled blue cheese; Boars head from Harmons|
|1 packethidden ranch buttermilk recipe|
Cobb Salad Preparation
Chop lettuce in a large flat bowl. Carefully lay toppings over the top in pretty patterns.
Optional toppings: roasted sunflower seeds, celery, croutons, blue cheese.
Dressing: Whisk together buttermilk, mayo, and spices. Fold in blue cheese and make sure to refrigerate it for at least 30 minutes. Will keep in the fridge for 3 weeks.
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