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Deconstructed California Cobb

Author: Erin Scott of Yummy Supper


  • 1 ⁄2 pound pan-fried or grilled chicken breast torn into small pieces and seasoned with salt and pepper
  • 1 ⁄2 pound bacon crisp-cooked and broken into bite-size pieces
  • 2 hard-boiled eggs sliced into thin rounds or chopped
  • 2 avocados pitted, peeled, and sliced
  • 1 ⁄2 cup thinly sliced fennel
  • 1 ⁄4 cup crumbled blue cheese {GF folks: check with the producers to be sure the cheese is gluten-free; or you could use a creamy fresh goat cheese as a safe substitute here}
  • 1 cup cherry tomatoes halved
  • Fennel or arugula blossoms optional
  • 8 cups arugula or torn butter lettuce leaves


  • Place the chicken, bacon, eggs, avocados, fennel, cheese, tomatoes, and blossoms (if using) in their own bowls. Place the bowls in the center of your dining table.
  • In a large salad bowl, lightly dress the salad greens. Pour the remaining dressing into a small pitcher and place it on your now-crowded table.
  • Set out 4 dinner plates or shallow bowls. Let everyone dig into the ingredients, creating a salad to their liking.
  • Pass the dressing for an extra drizzle to top the goodies.
  • Crack some black pepper over your salad and sprinkle with salt.


1 heaping teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1⁄3–1⁄2 cup extra-virgin olive oil
Sea salt
1. In a large bowl, combine Zen blend, peas, onion and avocado; set aside.
2. In a small bowl, whisk remaining ingredients. Pour over avocado mixture; gently toss to combine.
3. Serve immediately.