Stacked Cobb Salad
With unbearable hot temperatures still lingering here, I can’t help but share a new salad that is a favorite. I’m always a fan of a Cobb salad…but, this cutie, “Stacked Cobb Salad”, was so much fun that I may have squealed when I made it the first time.
Have you ever made a stacked Cobb salad?
Perhaps you have seen them on Pinterest or on a reel somewhere…but, these are so fun and provide the perfect way to have the perfect serving sizes ready to go.
Honestly, the most time consuming part is just prepping all the ingredients you want to add and have them ready for the stacking.
Cooking and crumbling the bacon (or use bacon bits), boiling and dicing the eggs, cutting rotisserie chicken in bitesized pieces, dicing the green onion, tomatoes, avocado, and measuring all the ingredients, and making the dressing is all the prep work needed.
For extra flavor, I toasted the slivered almonds and made the Green Goddess dressing to mix in with the romaine lettuce before you layer. You could buy your favorite Green Goddess or Ranch dressing and skip the toasting of almonds if you are in a hurry.
All you need is a clear solo cup, with the bottom cut off leaving about 4″ from the top to use to layer your salad…and your favorite Cobb salad ingredients. In a quick minute, you’ll have the cutest salad to add to luncheons, game nights, book club meetings, and just when you want to have a great stacked salad.
I used these great melamine salad plates from Home Goods that were perfect for this recipe. I had to go back and get the dinner plates to match…just couldn’t resist.
Aren’t these the cutest plates?
Just have your salad plate ready, cut solo cup placed in the center, and layers of ingredients til filled to the top. Consider colors, textures and flavors when layering. Just push each layer in so that they compact together.
Make an hour or so ahead, setting them on their serving salad plates…cover the top with a bit of plastic wrap and refrigerate until guests arrive.
At serving time, remove the plastic cup and you will have the CUTEST stacked Cobb salad ever.
Are you squealing yet?
If not, you may when you make these.
It was the easiest and most fun way to create a salad EVER!
You know, if you have guests who are into helping create their own and selecting their own contents, you might let them! Such a fun thing to do as a group! Then everyone will be squealing…not just you!
When time to eat, it just seems to fall in layers giving you all the flavors of ingredients in each bite. Couldn’t have guessed that would have been another benefit to the stacked Cobb salad…right?
Here’s the recipe:
Note: I have given ingredients amount for ONE salad…so, duplicate for the number of guests you are serving.
Stacked Cobb Salad
Equipment
- 1 frying pan if cooking bacon on the stove.
- 1 saucepan for boiling eggs
- 1 Stove
- 1 chef's knife and cutting board
- 1 clear plastic solo cup
- 1 set measuring cups and spoons
Ingredients
- 1 C romaine lettuce, chopped
- 1 slice bacon, crisply cooked and crumbled
- 1 large egg, boiled and chopped
- 1/4 C cherry tomatoes, diced
- 1 green onion, sliced thinly
- 1/2 ripe avocado, peeled and diced
- 1/4 C feta cheese, crumbled
- 1 T slivered almonds, toasted
- 1/2 C rotisserie chicken, skin and bones removed and diced
- 2 T creamy dressing- Green Goddess, Ranch or your favorite salad dressing
Instructions
- Toast almonds for about 5 minutes in a 375° preheated oven. Set aside.
- Boil egg, cool, peel and dice. Set aside.
- Cool bacon, drain and crumble. Set aside.
- Prep all other ingredients.
- Mix lettuce with 2 T dressing.
- Cut the bottom off a clear solo cup, leaving about a 4" cylinder to use for layering the salad.
- Place cup, top down in the center of the plate the salad will be served.
- Place ingredients that you choose, pressing down each addition.
- Suggested order of ingredients: lettuce (with dressing mixed in), chicken, bacon, avocado, tomatoes, green onions, feta, and top with almonds.
- These are best made right before serving. To keep chilled until serving time, cover tops of salads with plastic wrap and refrigerate.
- When ready to serve, remove cup by lifting straight up.
- Serve with additional dressing, if desired.
Notes
Hope you love this recipe as much as I do! And I loved these Home Goods salad plates so much, I went back and bought the matching dinner plates. Such a great time to get these as summer clearance is in full swing wherever you purchase them!
Hopefully all of the salad safety issues are passed and you are back to eating salads again. If you need more great salad recipes, here you go:
- Corn Salad
- Marinated Salad
- Grilled Chicken Salad
- Tortellini Salad– page 60 in that Vue issue.
May you enjoy a great salad soon! And I’d love for you to let me know in the comments if you have tried this Stacked Cobb Salad, won’t you?
3 Comments
Cindy Walker
I must say, the presentation is awesome & as always a delicious recipe. Thank you!
Leslie J Watkins
They are soooo fun to make! Hope you love enjoy making them AND eating them!
Tracey+Buchanan
Looks amazing!