This is a very simple and elegant salad to serve as a main dinner entrée. I served this in the restaurant to rave reviews.
The description below is how I arranged my ingredients and there are a lot of arrangements so just pick your favorite. The ideal is to have a different flavor or combination of flavors with each bite of salad.
I served mine with Caesar Dressing (traditional) and you can serve it with your own favorite dressing. If you are inclined to Caesar then the recipe is here: Caesar Salad Dressing
I have eaten many a Cobb Salad in my day and I have traveled many times between Portland & Seattle and there is a little joint off the I-5 in the middle of nowhere called Spiffy’s that has the best Cobb Salad (besides my own) that I have ever had so…if you are every up this way stop in and try one…with the Caesar dressing.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Diced Hard Boiled Egg
- ½ Chunked Avocado
- ½ C Hand Pulled Chicken
- ¼ C Chopped Tomato
- ¼ C Slivered Purple Onion
- ¼ C Chopped Cooked Bacon
- ¼ C Good Quality Crumbled Blue Cheese
- 4 C Lettuce
- “IF” you have nice large oval plates this would be the time to use them.
- Pile as much lettuce as you can get on the plate-at least 4C.
- Arrange your ingredients artfully around the edge of the salad then drizzle dressing all over everything. For company, a nice garnish might be a couple of cheese crisps tucked in at both ends along with a couple wedges of lemon.
- 1 Serving
- 827 Calories, 60.5 Protein, 17.0g Carbs, 9.1g Fiber, 7.9g Net Carbs
- You may certainly use any lettuce you like but my favorite for this is Spring Mix with a little Romaine mixed in for crunch.
- I think there are several other nice additions (but definitely not traditional) to this salad and they coud be ¼ C bay shrimp, ¼ C Black Olives, & a handful of crispy mung bean sprouts.