Tonight I’m using up leftover Aldi Greek butterfly chicken (the BEST!!!) and making my super easy Cobb salad! Here’s my recipe… 🥗

COBB SALAD RECIPE

Ingredients
200g streaky bacon, diced
1 small lettuce, sliced (cos, iceberg or romaine)
350g cooked chicken, diced
200g cherry tomatoes, halved
4 hard-boiled eggs, halved
2 avocados, sliced
1 large cucumber, sliced
150g blue cheese, crumbled (see notes)
½ cup ranch dressing

Method
Cook the streaky bacon in a small frying pan until crispy. Set aside on a paper towel to remove any excess oil.
Place the lettuce onto a serving plate or into a large salad bowl.
Arrange the cooked chicken, cherry tomatoes, hard-boiled eggs, avocados, cucumber, blue cheese and crispy bacon in sections on the lettuce.
Allow everyone to serve their own salad and then drizzle their plate with ranch dressing.

Notes:
This is a great way to use up leftover cooked chicken. Alternatively, you can use a rotisserie BBQ chicken.
Substitute the blue cheese with crumbled feta, grated cheddar or tasty cheese, if preferred.
Do not add the dressing until ready to serve (otherwise, the lettuce will go soggy!).
This salad is best served immediately. However, it can be stored in an airtight container for 1-2 days (without the dressing added).