Grilled Chicken Cobb Salad

Prep Time: 15 Minutes / Cook Time: 5 Minutes
Yeild: 4 Adult Portions

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16 oz. Cooked Grilled Chicken 

2 Heads Romaine Lettuce 

1 Cup Cherry Tomatoes Cut in Half

½ Cup Cucumber Peeled & Diced

6 strips Cooked Bacon Chopped

½ Red Onion Diced Small

½ Cup Carrot Coins

4 Each Eggs

1/2 Cup Shredded Cheese

2 Each Avocado

1 Cup Crouton

6 oz. Ranch Dressing

Home Preparations: Cut and clean the lettuce. Cut the tomatoes in 1/2's. Peel and dice the cucumber. Cook & chop bacon strips. Dice the red onion.  Peel and cut the carrot into coins. Hard boil and peel the eggs. Measure out the cheese & ranch. Now, put all cut & prepped items into their own containers.

Guide’s Tip: To make perfect hard-boiled eggs place the eggs in a pan cover with at least 1” of cold water and heat to boil over high heat. Once a boil is reached start a 9-minute timer. When timer sounds, put eggs under cold running water until cooled. Peel & Enjoy!

Camp Preparations: Basically, everything is done, all you will need to do is cut the eggs and avocado. I usually arrange it like a buffet and people can help themselves to each topping.

Recommended Equipment: Cutting Board, Knife, Serving Utensils