Cobb Salad

Wow, was this delicious!
We had this for dinner a couple of nights ago and it really hit the spot.  I made a wonderful chive and blue cheese salad dressing to go with it.  For quite some time now, I've been making our salad dressings and they are so good a lot better than the bottled stuff.  For this dressing, you just put everything in the blender and blend.  It's really good!

I used green leaf lettuce and a half a head of ice berg lettuce.  But you could use whatever greens you like.  I used 1 1/2 hard boiled eggs per plate, diced, 3 strips of bacon diced, 1/2 avocado diced (you could use a whole avocado depending on the size, 5 dark cherry tomatoes cut in half and bite size pieces of chicken breast, fried.  I put salt, pepper and garlic powder on the chicken and tossed in flour and fried it.  Then drizzled it with the chive and blue cheese dressing.

I was thinking if you wanted to make it all veggies, you could use diced red pepper, about 3 stalks of asparagus steamed and diced, and 1/2 cup of frozen corn, unthawed in place of the chicken and bacon.

Pile your greens on a plate and then arrange your veggies and meat into sections on top of the greens.

Chive and Blue Cheese Dressing

1 cup mayo
1 cup sour cream
1 cup buttermilk
1 6 ounce container of blue cheese crumbles
1/2 cup chopped fresh chives
2 teaspoons worcestershire sauce
1 tablespoon tarragon vinegar
salt and pepper to taste

Put everything in the blender and blend!