Cobb Salad Recipe & Creamy Blue Cheese Dressing

Instructions

Blue Cheese Ranch Dressing:

1. In a blender or food processor combine all ingredients except the chives. Blend until smooth. Stir in chives and transfer to a sealable container. Refrigerate for 30 minutes or until ready to use.

Salad:

1. Lay bacon slices on a baking sheet lined with aluminum foil. Cook in a 400 degree F oven for 15 minutes on one side then flip the slices and continue to cook for another 10-15 minutes. Blot oil with a paper towel, chop, and set aside.
2. For the chicken, season both sides with salt, pepper, garlic powder, Italian seasoning, and cayenne. Grill until cooked through. (Internal temp 165 degrees F) Slice into cubes and set aside.
3. For the eggs, gently place room temperature eggs in a saucepan.
4. Cover with room temperature water and turn the heat on high. Bring to a boil.
5. Once it reaches a boil, cover with a tight-fitting lid, turn the heat off, and allow to cook for 10 minutes.
6. Transfer each individual egg to an ice water bath and allow it to cool completely.
   Gently crack and peel each egg. Chop and set aside.

To assemble:

1. On top of chopped romaine and bibb lettuce, add tomatoes, bacon, eggs, avocado, chicken, and green onions. You may drizzle the dressing on top or let each person drizzle the dressing on their serving.
2. This ensures the salad doesn’t become soggy if there are leftovers.