Stacked Cobb Salad
The easiest way to create and serve a stacked Cobb salad. Perfect for luncheons, game night, book club meetings and entertaining. Delicious and delightful!
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
An impressive individual salad that will delight guests. Perfect for luncheons or poolside. Ingredients are for one salad, so prepared ingredients for number of guests serving.
This would be a fun group activity for guests to make their own if you have guests who would enjoy that.
Either way it's the perfect way to create a great the perfect serving sized and delicious Stacked Cobb Salad.