Strawberry Cobb Salad
This Strawberry Cobb Salad is loaded with juicy strawberries, crispy bacon, tender chicken, creamy avocado, and hard-boiled eggs over fresh red leaf lettuce. A fresh, hearty twist on a classic Cobb salad that's perfect for lunch, dinner, or entertaining.
Servings: 4
Ingredients
- 1 large head of red lettuce chopped
- 6 large strawberries sliced
- 4 medium vine tomatoes quartered
- 4 strips of crispy thick-cut bacon cooked and chopped
- 1 cup of roughly peeled cucumber cut into chunks
- 1 cup of chopped cooked chicken
- 4 hard-boiled eggs chopped
- 2 avocados diced
- 1/2-3/4 cup of crumbled blue cheese optional
- Blue cheese or ranch salad dressing
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Rinse and pat dry the lettuce. Shred the red lettuce or your preferred lettuce variety and place it in a bowl. Set it in the fridge to chill.
- Remove the stems from the strawberries and slice each berry into smaller pieces. Set aside.
- Roughly peel a small cucumber and cut it into 1 cup of small chunks.
- Debone a rotisserie chicken and cut the breast into chunks. Measure out 1 cup of chicken.
- Quarter four vine tomatoes, and set them aside.
- Fry the thick-cut bacon until crispy, then place it on a paper towel to absorb excess grease. Chop the bacon using a sharp chef's knife. (You can also cook the bacon in the oven.) Set aside.
- Boil the eggs (about 10-12 minutes), cool in ice water, peel, and chop. Set aside.
- Peel avocados and slice them into chunks.
- Remove the chilled lettuce from the fridge and begin building the Cobb salad in layers into a clear glass.
- Begin with a tablespoon or two of salad dressing, then add shredded lettuce, tomatoes, cucumber, avocados, bacon, hard-boiled eggs, and chicken. Top with strawberries, lettuce, bacon, and salad dressing. If you plan to use blue cheese, add some to the top. Season with kosher salt and freshly cracked black pepper to taste.
- Serve.