Chicken Cobb Salad
A hearty main dish chicken Cobb salad recipe that can be made ahead, even overnight, and then tossed just before serving.
Ingredients
Serves4
8 | Chicken tenders, from the deli, diced |
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1 head | Iceberg lettuce |
6 | Hard boiled eggs, sliced |
8 slices | Bacon, fried crisp and diced |
1 cup | Diced celery |
1 cup | Slivered carrots |
1, 10 oz. package | Frozen peas, thawed, uncooked |
1 | Sweet vidalia, red or other sweet variety onion, thinly sliced |
2 Tbsp. | Sugar |
2 cups | Mayonnaise |
Directions
Cut lettuce into bite-size dice and place in a large glass bowl or 9x13 inch glass pan.
Next, in the order given, layer eggs, bacon, chicken, celery, carrots, peas and onion.
Add sugar to the mayonnaise and mix well. Spread over top of the salad. DO NOT TOSS. Cover and refrigerate for 2 to 24 hours.
Toss salad just before serving.