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When it's so hot out in the summer (in Texas), we have big salads for dinner quite often. My husband and I both like chopped salads best ~ and this one is especially good with lots of BACON, chicken and AVOCADO. I like it best without cheese, but you could crumble some feta or cotija cheese on it (I can't stand the flavor or smell of blue cheese, but I suppose you could use that too), or even little cubes of fresh mozzarella.
CHOPPED CHICKEN, BACON & AVOCADO COBB SALAD
1 head of Romaine lettuce, chopped (about 5-6 cups)
5-6 slices thick bacon, cooked and diced (I like Applewood smoked)
2 cups diced cooked chicken (good use for leftover rotisserie chicken ~ even grilled or fried will work too)
1 cup halved cherry tomatoes (or diced larger tomatoes)
1/2 cup diced sweet white or yellow onion (I use Texas sweet, but Vidalia or Maui are good too)
1-2 avocado(es), sliced or diced
2-3 hard-boiled eggs, sliced or chopped
OPTIONAL: about 4 oz. crumbled cotija, feta or blue cheese ~ or small cubes of fresh mozzarella cheese
about 1/4 cup Balsamic Vinaigrette (see recipe below) ~ {you just want everything moistened, not drenched in dressing}
***
BALSAMIC VINAIGRETTE DRESSING
2 TB honey........................................................................1 TB Dijon or spicy brown mustard
1 tsp. Kosher salt............................................................1/2 tsp. crushed black pepper
1-2 tsp crushed or minced garlic...............................1/4 cup Balsamic vinegar (mine has pomegranate in it)
1/2 cup extra-virgin olive oil......................................1/2 tsp. fresh rosemary, chopped
1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
WHISK all ingredients together ~ or put into a jar with lid and shake well. Can store extra dressing in the jar in refrigerator
***
Put the chopped Romaine lettuce in a big salad bowl. Top with the other salad ingredients. Then drizzle the vinaigrette dressing over it all and toss well.
Serves 3-4
CHOPPED CHICKEN, BACON & AVOCADO COBB SALAD
1 head of Romaine lettuce, chopped (about 5-6 cups)
5-6 slices thick bacon, cooked and diced (I like Applewood smoked)
2 cups diced cooked chicken (good use for leftover rotisserie chicken ~ even grilled or fried will work too)
1 cup halved cherry tomatoes (or diced larger tomatoes)
1/2 cup diced sweet white or yellow onion (I use Texas sweet, but Vidalia or Maui are good too)
1-2 avocado(es), sliced or diced
2-3 hard-boiled eggs, sliced or chopped
OPTIONAL: about 4 oz. crumbled cotija, feta or blue cheese ~ or small cubes of fresh mozzarella cheese
about 1/4 cup Balsamic Vinaigrette (see recipe below) ~ {you just want everything moistened, not drenched in dressing}
***
BALSAMIC VINAIGRETTE DRESSING
2 TB honey........................................................................1 TB Dijon or spicy brown mustard
1 tsp. Kosher salt............................................................1/2 tsp. crushed black pepper
1-2 tsp crushed or minced garlic...............................1/4 cup Balsamic vinegar (mine has pomegranate in it)
1/2 cup extra-virgin olive oil......................................1/2 tsp. fresh rosemary, chopped
1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
WHISK all ingredients together ~ or put into a jar with lid and shake well. Can store extra dressing in the jar in refrigerator
***
Put the chopped Romaine lettuce in a big salad bowl. Top with the other salad ingredients. Then drizzle the vinaigrette dressing over it all and toss well.
Serves 3-4
Balsamic Vinaigrette Dressing
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