Okay, starting at the bowl... we have some "homemade" chicken soup. Basically, I opened one of those cartons of organic chicken stock, dumped it in a pan, and added 4 thinly sliced baby carrots, two cloves of garlic, thinly sliced, one stalk of celery, thinly sliced, and two small red potatoes, thinly sliced. Oh! And some chopped chives and oregano. I added two frozen chicken breasts and let them cook. I removed the breasts after they were cooked, chopped up one and added it back to the soup, and used the other for the Cobb salad.
The salad, the Cobb salad. Sigh. This was good, great even, but it was a lot of freakin' work. I won't be doing this one again unless I am entertaining or we truly have all the ingredients, already prepared when I get the urge.
I followed this recipe: http://www.thefoodmaven.com/radiorecipes/cobb_salad.html
I cooked bacon and boiled eggs and chopped chicken and skinned tomatoes and in general spent like an hour chopping and cooking. FOR A SALAD. It was good. But still. That violates many rules of engagement with salad making, in my book. I don't do hour-long salad prep.
To comfort myself, I boiled extra eggs and cooked all the bacon for the quiche I'll be making later in the week, so it was a multi-tasking experience. Not all bad, IMO.
An hour. For a salad. Geez.