Cobb Salad My Way basically means salad with whatever I have on hand. My Cobb Salad is always different, but served to look like the original. Tonight I baked frozen chicken breasts drizzled with extra virgin olive oil and sprinkled with salt and pepper. While the chicken baked for forty minutes, I washed fancy lettuces from the garden, hard boiled some eggs, and sautéed some frozen shrimp in butter and garlic. By the time the chicken came out of the oven all I needed to do was assemble. These meals make me so happy: easy to prepare, fun to assemble, and so pretty the kids will eat it.
Don’t turn your nose up at frozen shrimp! They are still delicious if not over-cooked, and frozen is the only way this landlocked hula girl can get them right now. I baked more chicken than I needed, and boiled more eggs than I needed. Both will turn into chicken salad and egg salad, respectively, for lunches is weekend–which makes my weekend that much easier.