SoCal Cobb Salad Recipe

  • 6 slices bacon
  • 3 eggs
  • 1 head iceberg lettuce, shredded
  • 3 cups chopped, cooked chicken meat
  • 2 tomatoes, seeded and chopped
  • 3/4 cup blue cheese, crumbled
  • 1 avocado – peeled, pitted and diced
  • 3 green onions, chopped
  • 1 cup Ranch salad dressing
  • 1/2 cup SoCal Guac Sauce Original Avocado Hot Sauce
  1. Mix Ranch dressing and SoCal Guac Sauce Original Avocado Hot Sauce together and put in the refrigerator to chill.
  2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Divide shredded lettuce among individual plates.
  5. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  6. Drizzle with your SoCal Guac Ranch Dressing and enjoy.
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SoCal Guac Sauce Original Avocado Hot Sauce
This entry was posted in Appetizer Recipes, Bacon Recipes, Egg, Fruits & Veggies Recipes, Poultry Recipes, Salad & Pasta Recipes. Bookmark the permalink.