Hello, salad. Where have you been all my life?
I adapted this Southern spin on the classic cobb salad from Family Circle magazine. It was fabulous.
I served the leftovers the next day at a park outing with my friend (don't mind that she got a long strand of blonde hair in hers - that would be mine...)
2 cups cubed cornbread (you can make this, or just whatever you have)
2 TBS. olive oil
Coarse sea salt, pepper, garlic powder and paprika to taste
1/4 red wine vinegar
1 tsp. dijon mustard
salt & pepper to taste
3 TBS. olive oil
1 tsp. brown sugar
2 heads red leaf lettuce (or lettuce of your choice)
2 cups shredded rotisserie chicken
3 hard boiled eggs, peeled and chopped
5 slices bacon, cooked and chopped
1 ripe avocado, halved, pitted and diced
2 roma tomatoes, diced
2 green onions, chopped (using all the white and green)
1 C. Colby Jack cheese
Heat the oven to 400. In a medium bowl, toss cornbread with oil and seasoning. Spread in one layer on large baking sheet. Bake about 10-15 minutes (turning once half way through) or until croutons are browned and nicely crisped. Let cool. I made mine a day in advance, and they were great. They also store well in ziplock bag.
Whisk together all dressing ingredients, except the oil. Continue whisking and slowly add oil until dressing thickens. Add lettuce to bowl and toss. Place on large serving platter or large shallow bowl. Arrange chicken, bacon, eggs, avocado, tomatoes, onions and cheese over the top. Sprinkle with cracked pepper and serve immediately.