Tonight, I made one of my favorite salads, which is particularly refreshing in Phoenix in the summer. As I was making it, I realized that it's really more protein than it is salad, (Ben's favorite kind of salad). I love to make it in the most effective method for consuming all salad ingredients: on a large platter. This way, you just layer everything on the platter, and since it's not deep, the heavy things don't sink to the bottom, so every bite has all the ingredients. See what you think!
Southwest Cobb Salad
1 bunch of salad greens
2 c. chicken, cubed
4 hard-boiled eggs, chopped
2 c. black beans, drained
1 c. shredded cheese
12 slices bacon, cooked and crumbled
2 avocados, peeled and diced
2 c. tomatoes, diced
2/3 c. ranch dressing
1/3 c. salsa
On a large platter, spread lettuce as the bottom layer. Layer chicken, eggs, beans, cheese, bacon, avocados, and tomatoes on the salad. Mix ranch and salsa and drizzle over the salad.
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