Greek Cobb Salad

By AroundtheBaywithDD

Ingredients

• 6 slices bacon, cooked and crumbled
• 4 large eggs, hard boiled and cooled
• 1/4 cup olive oil
• 1/4 cup red wine vinegar or fresh lemon juice
• 1/4 cup chopped fresh dill or basil
• salt and pepper to taste
• 3 romaine hearts, shredded
• 1 avocado, thinly sliced
• 1 cup shredded rotisserie chicken, skin removed
• 1/2 cup crumbled feta cheese
• 1 pint cherry tomatoes, halved
• 1/2 cup pita cups, lightly crushed

Details

Servings 4

Preparation

Step 1

Dressing: Peel 2 eggs and add the to a blender along with the olive oil, vinegar, dill/basil, 1/2 tsp salt and a few grinds of pepper and puree until smooth.

Add shredded romaine to a large salad bowl and drizzle with dressing. Peel and slice the remaining 4 boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs, bacon in rows over the salad. Top with the pita chips and more basil. Toss before serving.