Amy's Cobb Salad This is one of my favorite meals! Hot, juicy, grilled shrimp and chicken are arranged with crisp bacon, creamy cheddar, jack, and blue cheeses on top of crunchy salad greens. Cherry tomatoes, red onion, green onion and avocado are also added for additional flavors. Although hardly needed, a spicy ranch dressing is also added to complete this taste explosion! Ingredients: For the dressing:   ½ cup salsa   ½ cup ranch dressing For the salad:   2 cups leaf lettuce, coarsely chopped   1 cup fresh spinach leaves, coarsely chopped   4-6 strips bacon, cooked crisp and crumbled   ½ cup blue cheese, crumbled   ½ cup sharp cheddar cheese, shredded   ½ cup Monterey jack cheese, shredded   ¾ cup cherry or grape tomatoes, cut in half   ¼ cup red onion, chopped   1-2 green onions, thinly sliced   1 avocado, diced For the shrimp and chicken:   1 chicken breast   1 lb. 6/8 count shrimp, peeled and deveined   olive oil   garlic-pepper seasoning   sea salt Instructions: Season shrimp and chicken with olive oil and a dash of each seasoning. Either pan-sear or grill the shrimp and chicken (individually), being careful not to overcook either. Allow chicken to cool and slice thinly. Combine salad ingredients in a large bowl. If desired, pour some dressing over salad mix and toss to coat. I, however, usually opt to have the dressing on the side instead. There are so many flavors going on in this salad that very little dressing is even needed. I usually just use it to dip a piece of chicken or shrimp in instead. Arrange salad ingredients over salad mix to serve. I have found that creating a "line or strip" of each topping makes a nice salad to present to guests. Enjoy! Serves: 2-4 Return to Salads Index
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