Grilled Chicken Cobb Salad

When making a Cobb salad keep in mind that everything going into the salad should be roughly the same size. You can mix all of the ingredients together right away or if you're making a large Cobb salad for a crowd and are looking to have a nice presentation, neatly arrange each ingredient around the top of the salad and mix it all together when you're ready to serve.

Grilled Chicken Cobb Salad:

In a large serving bowl, pour in 2 small bags of baby spinach leaves and set aside.

Chop up:5 hard boiled eggs
1 cup halved cherry tomatoes
1 cup cubed reduced fat-cheddar cheese (you could also use crumbled feta cheese or crumbled blue cheese)
1 cup dried cherries (or dried cranberries)
1 cup sliced kalamata olives (or black olives)
1 cup turkey bacon (cooked, crisp)
1cup scallions
1 cup sliced avocado1 cup home made croutons (see my very first post Cucumber, Cherry Tomato, & Mozzarella Salad for directions)
2 grilled chicken breast pieces (if you want more flavor you can marinade the chicken in teriyaki sauce or bbq sauce for 30 minutes before grilling)
1/2 tsp pepper
1/2 tsp salt

Once you have chopped and arranged all of the ingredients on to the top of the salad, pour in a dressing of your choice (right before you are going to serve. I like balsamic glaze and a little bit of olive oil). Mix together and serve.