Cobb Salad with a Southern Twist

Cobb Salad with a Southern Twist

A savory salad that will be the hit of the picnic.


Serves 6

  • 4 cups Pictsweet frozen Sugar Snap Peas
  • 4 eggs, hard-boiled
  • 5 small tomatoes
  • 1 large avocado
  • Fresh spring greens
  • 2 skinned and boned chicken breasts, cooked and sliced
  • 6 slices cooked and crumbled bacon


Place frozen snap peas in a saucepan and cover with water. Place on stove top and bring to a boil. Boil 3 minutes. Drain and plunge into cold water to stop the cooking process. Drain and set aside. Chop hard-boiled eggs. Cut tomatoes into thin slices. Dice avocado. Arrange spring greens on salad plates. Top with snap peas, chopped eggs, tomato slices, avocado and chicken. Sprinkle with bacon. Drizzle with dressing of choice.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 250
  • Total Fat: 15g
  • Cholesterol: 160mg
  • Sodium: 390mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 5g
  • Protein: 13g