Cobb Salad and Chef Salad united for my dinner. This isn’t really a recipe, but it is more of an idea you can happily capitalize on. I went with a everything-but-the-kitchen-sink method for a salad for dinner. It was definitely a dinner plan that was low on actual cooking but was hearty and fun.
We don’t eat tons of salads as dinner, so during a hot few days I took advantage of a low-cooking meal. This felt like a fun meal to serve when it is hot, or especially if you aren’t a confident chef! Serve this next time you’re the host or for a potluck and everyone will be happy.
2 grilled chicken breasts
4 hard boiled eggs
head Boston Bibb lettuce
blue cheese dressing
Fry bacon, boil eggs, and grill the chicken.
Chop everything except the lettuce.
Mix the “fillings” and serve in lettuce wraps.
These were really fun! I liked that there were so many interesting textures and bright flavors. I went with the normal cobb salad as though it was a chop salad. I figured if the lettuce didn’t really work, then we could always drop the toppings on a bed of lettuce. It worked well as wraps though.
It takes time to chop and prep everything but I made enough for two of us to have for dinner and then for lunch again the next day. I didn’t dress the salad so besides the avocado, it packed up well for lunch too. The only cooking was the bacon, eggs, and grilled chicken.
We were eating and that’s when I realized I had forgotten the chicken. Ohh well. It truly felt like a dinner meal even without that. The eggs, bacon, and avocado makes this a hearty one.
Cut some bread into squares, drizzle with olive oil, salt, pepper, rosemary, and some grated parmesan. Toast a few minutes on each side and voila! Croutons made-to-order!