Friday, June 4, 2010

Classic Cobb Salad from Smitten Kitchen (adapted)

1/2 Head Iceberg Lettuce (cored and shredded)
1/2 Head Romaine Lettuce (chopped)
2 oz. crumbled Bleu Cheese
6 Strips Cooked Bacon (roughly chopped)
3 Hardboiled Eggs (cut into 1/2 inch cubes)
2 Medium Tomatoes (chopped)
1 Boneless Skinless Chicken Breast (chopped into cubes)
1 Avocado (cut into 1/2 inch cubes)
Kosher Salt and Freshly Ground Black Pepper, to taste

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