Chopped Cobb Salad with Garbanzo Beans and Feta Cheese

Chopped Cobb Salad with Bacon, Chicken, Eggs and Garbanzo Beans

This salad may seem like there are many steps to prepare it, but if you plan ahead, it’s easy to make. Here are some helpful suggestions to simplify the recipe:

Cook the eggs ahead of time; this could be in the morning or at lunch. Hard-boiled eggs can last a few days in your refrigerator, so there's no downside to cooking a bunch at a time. Hard-boiled eggs make great snacks, can be eaten for lunch or added to a salad served on another night.
Multi-task and cook the bacon while chopping the veggies.
I used a mixture of leafy green and iceberg lettuce for variety in this cobb salad. It really doesn't matter what kind of lettuce you use - it's a personal preference.
For the chicken, you can buy small boneless chicken breasts and pop them in the oven before you start preparing the meal. I brushed them with olive oil, salt and pepper and cook them at 350° F for 45 minutes.

Chopped Cobb Salad For an Simple Dinner Meal

Chopped Cobb Salad with Garbanzo Beans and Feta Cheese

Serves 4

8 cups lettuce, shredded
2 small/medium, boneless, skinless chicken breasts, cooked, and cut into 1/2-inch cubes
1 large tomato, diced
6 strips bacon, cooked, crumbled
1/2 cup feta cheese, crumbled
1 cup garbanzo beans, drained, rinsed
1/2 cup red onion, chopped
1 avocado, peeled, diced
2 hard-boiled eggs, peeled and sliced

Dressing:

1 cup extra-virgin olive oil
1/3 cup white wine vinegar
1/2 teaspoon Dijon Mustard
1/4 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper, to taste

Directions:

In a large salad bowl, combine all the ingredients except the dressing and the hard-boiled eggs.
In a small bowl, combine oil, vinegar, Dijon mustard, oregano and garlic. Whisk until well-blended. Spoon enough dressing on the salad, add salt and pepper and toss. Lay sliced egg on top and serve.