1 medium head of romaine lettuce, rinsed and dried
2 cups grilled (or cooked) chicken breasts
3 hard boiled eggs, sliced
1 large avocado, chopped
1 cucumber, peeled and sliced
1 cup cherry tomatoes; halved
½ c. red onion thinly sliced
½ c. bleu cheese or feta cheese
For the Dressing:
3 T. balsamic vinegar
1 T. dijon mustard
1 garlic clove; minced
⅓ c. olive oil
¼ t. salt
⅛ t. black pepper
Or else use Ranch dressing
Instructions
Microwave bacon until crisp. Cook 3 hard boiled eggs then peel and slice.
Chop, rinse, and dry romaine lettuce, and arrange on a platter. Place remaining salad ingredients (chicken, eggs, avocado, cucumber, onion, bleu cheese, and bacon) in rows.
Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad.
Serve with toast or bread.
Recipe by The Gingham Apron at https://www.theginghamapron.com/refreshing-cobb-salad/