Don't Miss
- California State Propositions
- Paramount has Aquired Warner Bros. it’s Official
- Metrolink Fare Increase Starts Today
- LA Dodgers Vs. Atlanta Braves
- Jefferson Vs. Fremont High School
- Los Angeles Heat Wave Forecast
- SoCal Coastal Weather Alert
- First Day of Fall September 22, 2026
- The 78th Emmy Awards 2026
- Catalina Island off the Coast of California set to eliminate Deer
Cobb Salad
By Let's Talk Los Angeles on April 11, 2015
6 slices bacon
3 eggs
1 bag of lettuce 10-16oz
3 cups chopped, cooked chicken meat
2 tomatoes chopped
3/4 cup blue cheese, crumbled
1 avocado – peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing
Directions
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Divide lettuce among individual plates or bowls.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing and enjoy.
