Easy Cobb Salad

This a great way to use leftover chicken.

2 hard boiled eggs, peeled, chopped

2 c. chopped cooked chicken

3 c. romaine lettuce

1 c. each: chopped onions, chopped avocado

1/2 c. crumbled bleu cheese

1/8 - 1/4 tsp. each: salt, pepper

1 clove garlic crushed, chopped

Fresh lemon zest

Chop cooked chicken, set aside.

Peel, rinse and chop garlic. 

Peel chop eggs, set aside.

In a measuring cup, combine garlic, salt, pepper, lemon zest. Stir with fork to mix well. 

Place cooked chicken in a clean bowl. Pour lemon zest mixture over chicken and toss to coat. Place in refrigerator until ready to use.

Cut avocado in half, remove pit and remove avocado from peel. Chop avocado and set aside.

Peel and chop onion, set aside.

When you're ready to assemble salad, rinse and pat dry lettuce. Place lettuce in a serving bowl.

Remove bowl with marinated  chopped chicken from fridge.

Arrange chicken, eggs, avocados onions, in bowl over lettuce.

Crumble bleu cheese over salad.

Serves 4.