Kamuela Cobb Recipe

Time30m

Serves4

mixed greens, avocado, grape tomatoes, egg, bacon, blue cheese, chicken, herb ranch.

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Ingredients

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1
Prepare the Ingredients
Wash and dry the mixed salad greens thoroughly and place them in a large salad bowl.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Remove from skillet and drain on paper towels. Once cooled, crumble or chop into pieces.
3
Boil the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 9-12 minutes. Transfer to an ice bath for 5 minutes before peeling and slicing.
4
Prepare the Chicken
If using raw chicken, cook until fully done (165°F internal temperature), then chop into bite-sized pieces. If pre-cooked, simply chop into pieces.
5
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into slices.
6
Halve the Tomatoes
Rinse the grape tomatoes and cut them in half.

7
Assemble the Salad
On the bed of mixed greens, arrange the sliced avocado, halved grape tomatoes, sliced eggs, crumbled bacon, blue cheese, and cooked chicken evenly over the top.
8
Dress the Salad
Drizzle the herb ranch dressing over the assembled salad according to taste. You can use as much or as little as you prefer.
9
Toss and Serve
Gently toss the salad to combine all ingredients before serving. Enjoy your Kamuela Cobb salad!