INGREDIENTS:
+Chicken Cup Salad Ingredients:
°12 ounces beef bacon
°2 medium head lettuce
°4 cooked chicken breasts
°4 boiled eggs
°1 large avocado cut into slices
°2 c cherry tomatoes
°1 cup finely chopped red onion
°1 cup of feta cheese
°4 tablespoons of finely chopped parsley
+Cobb Salad Dressing:
°6 tablespoons of balsamic vinegar
°2 tablespoons of mustard
°2 garlic cloves, pressed or finely minced
°0.67 cups of extra virgin olive oil
°Salt to taste
°Black pepper to taste
METHOD:
Step 1:
Fry the chopped bacon on a skillet until brown and crispy, then transfer to a paper towel-lined plate to cool. Cook 2 hard-boiled eggs, then peel and quarter. Romaine Lettuce Chop, rinse, squeeze and arrange on a plate. Arrange the rest of the salad ingredients (chicken, eggs, avocado, tomatoes, onions, feta cheese, and bacon) in rows on top of the salad, then sprinkle the finely chopped parsley over the salad.
Step 2:
Transfer the dressing ingredients to a mason jar and shake. Drizzle over salad just before serving, or let guests add their own dressing if desired.
