Cobb Salad Tower ©copyright – all rights reserved Marci Arthur

Quantity: 4 salads  •  Time: 15 minutes

Ingredients:

• 1 lb deli chicken (sliced thick, cubed)
• 10 slices bacon, chopped (Precooked works best)
• ¼ cup Bleu cheese crumbles
• ¼ c + 1 tsp Bleu cheese dressing
• ¼ tsp black pepper
• 1 large head Romaine lettuce (shredded)
• 1 ½ T white wine vinaigrette
• 4 Roma or plum tomatoes
• 1/8 tsp salt
• 1 avocado (sliced)

Directions:

1. Cut the chicken into ½ cubes.
2. Place in small bowl and add chopped bacon.
3. Stir in bleu cheese dressing, crumbles, and black pepper—set aside.
4. Shred the Romaine lettuce, place in a large bowl, and toss with white wine vinaigrette.
5. Thinly slice Roma tomatoes into thin rounds and sprinkle slices with salt.
6. Thinly slice avocado and set half aside for garnish.
7. To make the “tower,” use a rinsed out 14oz fruit/vegetable can, opened on both ends—it is going to be a mold for the salad “tower.”
8. Place the can on the plate and begin to layer the ingredients.
9. Start by packing a handful of shredded romaine in the bottom, then arrange 3 or 4 slices of tomato over the lettuce.
10. Top that with a couple pieces of avocado.
11. Over that, scoop 1/3 cupful of the chicken, bacon, and bleu cheese mixture.
12. Using the back of a spoon, or the flat part of a measuring cup, press down to make everything compact.
13. Add another small handful of lettuce and another layer of tomatoes.
14. Press down once again to make it compact.
15. Slowly remove the can from around the salad.  The lettuce on the bottom will spread out, but everything else should remain layered.
16. Garnish with a few slices of avocado on the top and a few bleu cheese crumbles around the plate!