08/16/2026
SUMMER COBB SALAD
A high protein, delicious idea for dinner on these hot August nights.
• 2 hard boiled eggs, quartered
• 4 pieces cooked bacon, crumbled
• 1 cooked (baked) boneless skinless chicken breast, diced
• 6 cups romaine and green leaf lettuce, roughly chopped
• 1 cup cherry or grape tomatoes, halved
• ½ cup blue cheese crumbles
• 1 avocado, sliced
• chopped chives, salt and pepper, for garnish
Place the chopped lettuce in a large bowl to form the base of the salad.
When your eggs, bacon, and chicken are cooked and cooled, add them to your bowl of lettuce along with the tomatoes, avocado, and crumbled blue cheese.
Drizzle the dressing, toss the salad together, and enjoy!
While this salad recipe serves two, you can easily double or triple it for more people.
Dressing
•⅓ cup red wine vinegar
•1 lemon, juiced
•1 teaspoon Dijon Mustard
•2 garlic cloves, minced
•½ teaspoon dried oregano
•¼ teaspoon kosher salt
•¼ teaspoon black pepper
•½ cup olive oil
Whisk ingredients. Add the vinegar, lemon, mustard, garlic, oregano, salt, and pepper to a medium bowl. Whisk together.
Pour oil and whisk together. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
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