Cobb Salad Platter
Love hard-boiled eggs? Try this classic Cobb Salad with chicken, eggs, avocado, corn, and beans—customizable, crowd-pleasing, and perfect with ranch dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Serving platter
- Serving bowl
Ingredients
- 1/2 head iceberg lettuce, coarsely chopped
- 3 to 4 cups bite-size pieces cooked chicken
- 4 or 5 hard-boiled eggs, sliced or quartered lengthwise
- 3 medium tomatoes, cut into 6 or 8 wedges each
- 1 or 2 ripe avocados, peeled, pitted, and diced
- 2 cups corn kernels, cooked, drained, and blotted dry
- 1 can (16 ounces) black beans, drained and rinsed
- 1 to 2 cups finely diced pepper Jack or Monterey Jack cheese
- 1/2 cup halved black olives
- several slices crisp-cooked bacon, crumbled (optional)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2006__06__cobb-salad-sally-pinterest-long-bf9e978da18a46bea74d8bf1c359067f.jpg)
