Teriyaki Cobb Salad

1. 1

   Cook bacon in a skillet over medium-high heat until crispy, about 3 minutes per side. Remove and let cool.

2. 2

   Cook and stir chicken and teriyaki sauce in the same skillet until chicken no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool, about 15 minutes.

3. 3

   Whisk blue cheese dressing with milk in a large bowl to a consistency that will toss well with the salad. Add bacon, teriyaki chicken, lettuce, tomatoes, and avocados. Toss thoroughly until salad is evenly mixed.

* Per serving · 4 servings · Values may vary.

No additional tips available.