Cobber Chop’t Recipe
romaine, grilled chicken, bacon, egg, cherry tomatoes, avocado, tossed in peppered house ranch dressing.
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Ingredients
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Got Greens
Method
Got Greens
- 1
Prep greens
Rinse romaine lettuce and pat dry. Chop into bite-sized pieces and place in a large salad bowl.
- 2
Crisp bacon
Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towels to drain; crumble once cooled.
- 3
Grill chicken
Season chicken with salt and pepper. Grill over medium-high heat until cooked through (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice.
- 4
- 5
Tomatoes prep
Wash cherry tomatoes and halve them.
- 6
Avocado prep
Halve avocado, remove pit, scoop flesh, and slice.
- 7
Peppered ranch
Whisk a pinch of cracked black pepper into the peppered house ranch dressing; adjust seasoning with additional pepper as desired.
- 8
Assemble and serve
In the large bowl with greens, top with sliced chicken, crumbled bacon, egg slices, halved tomatoes, and avocado. Drizzle with peppered ranch dressing and toss gently to combine. Season to taste with salt and pepper.