Cobb Salad Platter

Photo Credit
Becky Luigart-Stayner
The Editors
4 to 5 servings
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What to do with hard-boiled eggs? Enjoy a classic Cobb Salad with chicken, eggs, tomatoes, avocados, corn, and black beans. You can arrange in rows or toss it all together!

Make this Cobb Salad your own by mixing up the ingredients or varying the amounts of each.

Serve with ranch dressing or a BBQ ranch dressing on the side. Here a great recipe for Buttermilk Ranch Dressing (which can also be used as a dip!).

This recipe comes courtesy of The Old Farmer’s Almanac Comfort Food Cookbook.

1/2 head iceberg lettuce, coarsely chopped
3 to 4 cups bite-size pieces cooked chicken
4 or 5 hard-boiled eggs, sliced or quartered lengthwise
3 medium tomatoes, cut into 6 or 8 wedges each
1 or 2 ripe avocados, peeled, pitted, and diced
2 cups corn kernels, cooked, drained, and blotted dry
1 can (16 ounces) black beans, drained and rinsed
1 to 2 cups finely diced pepper Jack or Monterey Jack cheese
1/2 cup halved black olives
several slices crisp-cooked bacon, crumbled (optional)

On a large platter, arrange lettuce in a single row down the center. Arrange the chicken, eggs, tomatoes, avocados, corn, and black beans in rows on each side. (If using a round platter, pile lettuce in the center and arrange the other ingredients in concentric circles around it.)

Top with the cheese, olives, and bacon, if using. Serve the dressing on the side.

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The Almanac Chefs

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