I'll give you the basics of how I usually prepare this dish, but honestly it is different each time. Don't you love when there isn't really a right or wrong way to fix something? This is absolutely full of meats and proteins, and by all means it's not necessary to include them all. You can be creative and use what suits your family's taste, and what you happen to have in the fridge at the moment.
Let me know if you try this and enjoy it!
Carolina Cobb Salad
- Romaine hearts & baby spinach (or any mixed greens you like)
- 4 Boneless prepared chicken tenders (instructions below)
- 2 hard-boiled eggs
- 4 slices of prepared bacon
- 1 flank steak, marinated and cooked in a grill pan (marinade recipe & instructions below)
- crumbled blue cheese
- cheddar cheese cubed or grated, or small slices or well... you get the idea!
- avocado slices
- tomato wedges
- shredded carrots
- cucumber slices
- bell pepper rings
- Green Goddess salad dressing
Arrange the greens in the center of a large platter, and simply arrange the proteins and vegetable slices around the greens. Serve with the dressing on the side. Dig in!
Boneless chicken tenders: Heat a medium size skillet on medium-high heat, with a tablespoon or so of olive oil. Add your washed tenders when the oil is hot. Season with salt, pepper and Italian seasoning. Allow to sear, and then turn over. After a nice browning begins, turn the heat down and allow to cook until juices run clear and they are done. Don't overcook, or they will taste like little leather strips. Mkay?
Beef flank steak: Marinate for 30 minutes in the following: 2 Tbs. white wine vinegar, 2 Tbs. olive oil, 2 Tbs. Worcestershire sauce, a dash of hot sauce (I use Texas Pete), a good steak seasoning (I use Angelo's), and salt & pepper to taste. Use a small grill pan (or your "real" grill!) and cook on medium-high heat to your liking. I sear mine and serve medium rare.