A big salad with protein for supper – just the ticket for a hot, humid night.  Tonight it’s a Cobb Salad – something that honestly needs no recipe…just a list of essential ingredients, including:

Romaine (and sometimes other salad greens in the mix), shredded chicken, tomatoes, avocado, hard-boiled egg, red onion, crispy bacon bits, Roquefort, and an excellent dressing – a vinaigrette with a bit of maple syrup or honey for a touch of sweetness.

I’ve seen Cobb salads prepared in a fussy composed manner, which to my mind undermines the objective of having a little bit of just about everything in every forkful.  If a restaurant chooses to present this way, I always make sure to ask that they toss the salad before serving.  Except for the quartered HB eggs on the perimeter, everything else should be tossed together.

We start with a chilled rotisserie chicken from the market, pulling the meat off in shreds, not cutting in chunks.  The bacon bits, salad dressing, and HB eggs are at the ready.  Just before serving, it’s time to peel the avocado and either slice it or dice it, and toss with a bit of lemon or lime juice to keep it bright.

Lots of great flavors and textures – and didn’t miss the bread.