Classic Cobb Salad Recipe

I’ve probably been to the Cheesecake Factory about 50 times {it’s my parent’s favorite restaurant}. The first time I went I ordered their Cobb salad and LOVED it. And now, even though their menu is the size of a novel, I order the same exact thing every time we go there.

So the other day when I realized I had a bunch of people to feed and a whole bunch of leftover hard boiled eggs to use up, my mind immediately went to the Cobb salad. It was a total hit, and as a bonus, it looks so pretty! Makes the perfect luncheon recipe for a crowd.

Ingredients

Salad:
1/2 head iceberg lettuce, washed, cored and shredded
1/2 head romaine lettuce, washed and shredded
1 large cucumber, peeled and diced
3 oz blue cheese crumbles
6 strips cooked bacon, chopped
4 hard-boiled eggs, peeled and chopped
1 avocado, peeled, pitted, and cubed
20 cherry tomatoes, cut into fourths
2 small boneless skinless chicken breast, cooked and cubed
Salt and pepper to taste

Dressing:
3/4 cup canola oil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 cloves minced garlic
1/2 teaspoon Worcestershire
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Whisk together the dressing ingredients and set aside. Lay lettuce on the bottom of a platter and arrange remaining salad ingredients in pretty rows on top of lettuce. Drizzle with dressing or serve dressing on the side. Serve chilled and enjoy!