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Lachlan Mackinnon-Patterson Kid-Friendly Cobb Salad Recipe

Dinnertime Crunch: Lachlan Mackinnon-Patterson's Weeknight Cobb Salad

Our tasty and easy Dinnertime Crunch series continues with celebrity chefs and restaurateurs sharing their favorite 30-minute weeknight dinners that help Mom and Dad spend more time with the kids each night. Today's recipes come from Lachlan Mackinnon-Patterson, chef and owner of Boulder's Frasca Food and Wine, Pizzeria Locale, and Caffè.

It doesn't have to be hot to be considered dinner, does it? Not in Lachlan Mackinnon-Patterson's home. The 2008 James Beard Foundation Best Chef: Southwest and a Food & Wine Best New Chef may be known for re-creating the food of Friuli-Venezia Giulia, Italy, in Boulder, CO, but when it comes to creating a quick and healthy weeknight meal, he turns to an all-American classic. Like his fellow Top Chef Masters contestant (and Dinnertime Crunch contributor) Michael Chiarello, Lachlan takes it easy when cooking for his 4-year-old daughter, Lydia, turning to a chef salad not only because it's quick, but because it is full of bright colors and various food groups. "This is something we make with Lydia once a week. [It's] quick to put together. She helps put it together and it's a complete meal full of all sorts of different textures."

Keep reading to see Lachlan's kid-friendly Cobb salad recipe.

Lachlan Mackinnon-Patterson's Weeknight Cobb Salad

Lachlan Mackinnon-Patterson's Weeknight Cobb Salad

Lachlan Mackinnon-Patterson Kid-Friendly Cobb Salad Recipe

Ingredients

  1. 1 head bibb lettuce (or 3 ounces arugula)
  2. Extra-virgin olive oil
  3. Salt
  4. Red wine vinegar
  5. 1 avocado, cut in thin slices
  6. ½ cup thinly sliced cucumber
  7. 1 cup cherry tomatoes, halved
  8. 1 tbsp crumbled blue cheese
  9. 2 ¼ hard-boiled eggs
  10. ½ cup provolone cheese, chopped
  11. 2 grilled or sautéed chicken breasts, chopped
  12. 4 strips bacon, cooked well-done and crumbled

Directions

Clean the lettuce and season with approximately one to two tablespoons olive oil and a pinch of salt. Drizzle with one teaspoon vinegar and mix. Taste for personal seasoning and adjust if needed.

Arrange the lettuce on a platter, top with the rest of the ingredients, and serve.

Serves four kids

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