chopped Cobb salad

chopped Cobb salad 1 head iceberg lettuce, or romaine lettuce, cored and chopped 1/2 cup blue cheese crumbles 6 strips bacon, thick-cut, cooked crisp and coarsely chopped 3 eggs, hard-boiled, peeled 1 cup grape tomatoes, cut in half 1/2 English cucumber, cut into ½" cubes 1 1/2 cups chicken breast, cooked, shredded or diced (1 large breast) 1 avocado, cut into ½" cubes kosher salt and black pepper, to taste 1/2 cup salad dressing, such as ranch or red wine vinaigrette Add the chopped lettuce to a large platter or salad bowl. Arrange the blue cheese, bacon, eggs, tomatoes, cucumber, chicken, and avocado on top of the lettuce for a beautiful presentation. The bacon, eggs, and chicken should be cooked ahead of time and served chilled or at room temperature for this salad. Just before serving, toss salad to combine. You may add dressing and toss once again to coat, or serve individual portions of the tossed salad with dressing, or a variety of dressings on the side. Season lightly with salt and fresh cracked pepper and enjoy! NOTE:Traditional Cobb salads are made with blue cheese but you can always substitute feta or Gorgonzola if you like cheeses that aren’t quite as bold.