Layered Cobb Salad

Who can say no to layers of chicken, veggies, shrimp and bacon? Since the dressing does not cover all the greens, it is a perfect salad to make ahead of time.

Layered Cobb Salad
Servings: 8 Prep 15 mins Chill 1 hr


  • 6 cups sliced romaine lettuce, washed
  • 1/2 pound grape tomatoes, halved
  • 4 cups shredded cooked chicken
  • 2 ripe avocados, peeled and diced
  • 1 large red onion, peeled and sliced
  • 1 pound cooked medium-size shrimp, peeled (3/4 pound peeled)
  • 1 cup chunky blue cheese dressing
  • 6 slices cooked bacon, crumbled

Make It

1. Place sliced lettuce in the bottom of a 14-cup glass salad bowl or trifle dish. Pack down slightly.

2. On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion and shrimp. Press down lightly to compress.

3. Spread with dressing. Refrigerate at least 1 hour; sprinkle with bacon just before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 464, Fat, total (g): 32, chol. (mg): 155, sat. fat (g): 7, carb. (g): 12, fiber (g): 2, pro. (g): 35, sodium (mg): 691, Percent Daily Values are based on a 2,000 calorie diet.