Chicken Nugget Cobb Salad


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  • 2 (20-oz) pkg frozen breaded chicken nuggets
  • 2 (10-oz) pkg chopped romaine lettuce
  • 1 (6-oz) pkg diced celery
  • 2 tomatoes, sliced
  • 1 cup crumbled feta cheese (or use cubed Cheddar or colby-Jack cheese)
  • 2 avocados, cubed
  • 4 hard-cooked eggs, coarsely chopped
  • ½ cup green goddess dressing (or use Ranch or Thousand Island dressing)


  1. Heat chicken nuggets according to package directions; cut into bite-size pieces.
  2. Meanwhile, arrange lettuce, celery, tomatoes, cheese, avocado, and eggs on a platter. Top with chicken; drizzle with dressing.

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