Iceberg Lettuce Cob Salad is a beautiful side dish for any potluck and can easily be the table centrepiece. It is also fun, healthy, and delicious for everyday family meals.
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The Iceberg Lettuce Cob Salad uses Gorgonzola semi soft blue cheese, avocado, cherry tomatoes, bacon, hard boiled eggs, and roasted chicken breast. The roasted chicken breast is Lilydale’s seasoned roasted chicken breast. The chicken breast pieces are so tender and flavourful. Definitely a favourite of mine!
Iceberg lettuce is such a light and refreshing summer salad option. I preferred cutting the lettuce into strips for this salad. Smaller pieces can be used if it’s more of a reception style event. Though optional, you can drizzle olive oil or a salad dressing over the salad before serving. So much savoury flavour comes through from the blue cheese and roasted chicken pieces already so I prefer a light drizzle of olive oil and salt and pepper to season!
Iceberg Lettuce Cob Salad
Ingredients
- 1/2 iceberg lettuce sliced into strips
- 500 g chicken breast strips pulled apart into smaller pieces
- 1 avocado cut into chunks
- 1/2 cup blue cheese crumbled
- 3 bacon strips roughly chopped
- 2 eggs hard boiled and diced
- 1/2 cup cherry tomatoes halved
Instructions
- In a casserole dish, place lettuce evenly on the bottom.
- Place salad toppings in the design in the pictures or of your preference.
- Squeeze lemon juice over avocado to keep the fresh colour and refrigerate if not serving immediately after.
I used the Le Creuset Bon Bon casserole dish for this salad. It is a heavier dish which makes it great for transporting the salad to a potluck or event as the weight helps keep the dish from sliding in the car while driving. If you like the look of this salad in this casserole dish, I have beautifully baked dishes like the Classic Ratatouille.
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