7 layer salad


Chicken Cobb Salad:

  • 12 ounces of beef bacon
  • 2 medium head lettuce
  • 4 cooked chicken breasts
  • 4 boiled eggs
  • 1 large avocado, sliced
  • 2 c cherry tomatoes
  • 1 cup finely chopped red onion
  • 1 cup of feta cheese
  • 4 tablespoons of finely chopped parsley

Cobb Salad Dressing:

  • 6 tablespoons of balsamic vinegar
  • 2 tablespoons of mustard
  • 2 garlic cloves pressed or finely minced
  • 0.67 cups of extra virgin olive oil
  • Salt as desired
  • Black pepper to taste


  1. Frying chopped bacon on skillet to brown and crispy, then transfering to a paper towel-lined plate to cool.
  2. Cooking 2 hard-boiled eggs, then peeled and quarter.
  3. Romaine lettuce is cut, rinsed, squeezed, and arranged on a plate.
  4. Arrange the rest of the salad ingredients (chicken, eggs, avocado, tomato, onion, feta cheese, and bacon) in rows on top of salad, then sprinkling the finely parsley on salad.
  5. Transfering dressing ingredients to mason jar and shake.
  6. Drizzle on salad just before serve, or let guests adding their own dressing if desir.


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