Cobb Salad


We've noticed that our middles have become quite pudgy over the course of this past winter.  Granted, we've gone through a few hard times and haven't been going to the gym in the past few months, but things have got to change!  So, in an effort to eat better, I added this salad from Chaos in the Kitchen to our menu for the week.  We had some ranch dressing in the fridge from last week that I wanted to use up anyway, so what better reason to make a salad for dinner?

Homemade Ranch Dressing
1/2 pound Bacon, cooked and chopped (I only used 6 slices of turkey bacon and broiled them)
3 Eggs
1/2 pound Chicken Breast, cooked according to your liking (I used a pre-cooked lemon pepper breast)
1/2 cup Blue Cheese or Gorgonzola Crumbles
1/4 Red Onion, thinly sliced
1 Tomato, diced
1 Avocado, diced
1 head Romaine, roughly chopped

Make the homemade ranch dressing as much in advance as possible.  Cook the chicken and bacon.  While they are cooking, put eggs in a saucepan and add enough cold water to cover them.  Bring the water to a rolling boil, then cover and remove from the heat.  Let the eggs stand for 10 minutes in the covered pot, then rinse them under cold water and peel away the shell.  Cube the chicken, crumble the bacon, and slice the eggs.  In a large salad bowl, toss the lettuce with enough dressing to coat.  Arrange on the top of each plate of lettuce a row each of chicken, bacon, eggs, blue cheese, tomato, avocado, and onion.