Cobb Salad

ingredients

2 to 3 boneless, skinles chicken breast halves
6 slices bacon
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 avocado, peeled, pitted, diced
3 hard boiled eggs, diced
2 green onions with tops, chopped
2 tomatoes, peeled, diced
3/4 cup shredded, sharp cheddar cheese
1 ounce crumbled roquefort cheese
Salad dressing of choice

directions

In large saucepan boil chicken breast halves in enough water to cover for 30 to 40 minutes. Cool and dice. Fry bacon crispy, drain, cool and crumble. Tear iceberg and romaine lettuce in small pieces and toss together in salad bowl. Arrange each ingredient in its own area on top of lettuce: one area for chicken, one for bacon, one for avocado, one for eggs, one for onion and one for tomatoes. Sprinkle with both cheeses or arrange them in their own areas. Chill before serving. Serve with favorite dressing.

Source: sarah drilling