SC Johnson Family Economics Blog
Thursday, August 8, 2013

What’s for Lunch: Layered Cobb Salad | Family Economics

By Alison Lewis


August is the warmest month in the deep South and I’m always looking for dinner options that are light, but still hearty enough to satisfy my three growing kids. I developed this recipe for Layered Cobb Salad and it is the perfect fit! Made with a few mouth-watering ingredients, it’s a quick and easy dinnertime solution. I prefer to use store-bought rotisserie chicken in my dish, but feel free to substitute this with shrimp or salmon as well.

What is your favorite way to prepare a salad dish?

layered cobb salad

Layered Cobb Salad

Prep: 30 minutes
Cook: 5 minutes (for bacon)
Yield: 4 servings


6 cups romaine lettuce, coarsely chopped
2 cups rotisserie chicken, chopped
2 thick bacon slices, cooked and crumbled
2 hard-boiled eggs, chopped
2 ripe avocadoes, seeded, peeled and diced
2 large Roma (plum) tomatoes, seeded and chopped
1/4 cup blue cheese, crumbled
Ranch or blue cheese salad dressing, as desired


In a large bowl, combine lettuce, chicken, bacon, eggs, avocadoes, tomatoes and blue cheese. Serve with desired salad dressing.

Store and refrigerate leftovers in a large Ziploc® Brand Container with the Smart Snap® Seal.

Photo courtesy of Alison Lewis.

1 Comment so far

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On Monday, August 12, 2013, Laura from Chicago wrote

I made this tonight. Fabulous and easy!


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