Deconstructed Cobb Salad - Green Child Magazine

Prep Time:15

Cook Time:5

Ingredients

8 cups arugula or torn butter lettuce leaves
1 cup cherry tomatoes halved
2 hard-boiled eggs sliced into thin rounds or chopped
2 avocados pitted, peeled, and sliced
1/2 pound chicken breast grilled, torn into small pieces and seasoned with salt and pepper
1/2 pound bacon crisp-cooked and broken into bite-size pieces
1/2 cup fennel thinly sliced
1/4 cup crumbled blue cheese 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
arugula blossoms optional

Instructions

Place the chicken, bacon, eggs, avocados, fennel, cheese, tomatoes, and blossoms (if using) in their own bowls. Place the bowls in the center of serving area.
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 salad and sprinkle with salt.

Notes

Dressing:
1 heaping teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1⁄3–1⁄2 cup extra-virgin olive oil
Sea salt

Directions:
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.

Nutrition

Servings: people

Calories: 2162kcal

Author: Amity Hook-Sopko