Instructions

Greek Yogurt Blue Cheese Dressing

1. First, prepare Greek yogurt blue cheese dressing.
2. Place all ingredients for the dressing into a small bowl and mix.
3. Use a fork to partially break up the blue cheese into smaller chunks.
4. Add more water as needed to thin out the dressing to your desire.
5. Set aside for later.

Cobb Chicken Salad

1. First, debone and shred a medium rotisserie chicken. Set aside.
2. Next, prepare hard-boiled eggs. Bring a medium-pot of water to a rolling boil over high heat. Then, add eggs to the water. Continue boiling for 8 minutes. Remove from water immediately and transfer to an ice bath for 5 minutes before peeling and chopping. Set aside.
3. Prepare veggies by halving cherry tomatoes and finely dicing red onion.
4. Prepare bacon by pan-frying 4 strips of thick-cut bacon over medium/high heat for around 10 minutes or until your bacon has reached the desired texture. Remove excess grease with a paper towel and then roughly chop.
5. Finally, assemble salad. Place shredded chicken, hard-boiled eggs, bacon, cherry tomatoes, red onion, and yellow corn into a large bowl. Toss until combined.
6. Pour in Greek yogurt dressing and toss one more time. Season with salt and pepper, to taste.
7. Serve immediately tossed with 1-2 cups of romaine lettuce or meal-prep for later by keeping the chicken salad and romaine separate.