In the warm summer months, we tend to live off of simple salads with fridge staples. I love a good Cobb salad, so this has become almost a weekly rotation for us. The chicken in this salad couldn't be easier; I purchase a big flat of chicken breasts, bake them in the oven or crock pot, and then use my handy stand mixer to shred the hot chicken. I then split it in half, throw one half in the freezer for another week, and place the other half in the fridge to use during the week. From chicken tacos, BBQ chicken pizza, and this Cobb salad, it's the perfect staple for easy summer dinners. Besides the chicken, anything with avocado & bacon is my good friend, making this salad a favorite of both myself and Derek!
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