This is how I made it, super simple and the full printable recipe is in the recipe card below
salt 1/4 cup water (or as needed) For the Spring Cobb Salad: 5 cups Romaine lettuce leaves, chopped 1 1/2 ripe, fresh avocados, halved, pitted, peeled and diced 3 hard-boiled eggs, peeled and chopped 1 cup cherry tomatoes, cut in half 1 cup chicken breast, cooked and chopped 3/4 cup corn (fresh or thawed from frozen) 1/2 cup red onion, thinly sliced 1/2 cup crumbled feta cheese Instructions: For the Avocado Dijon Dressing: Puree all dressing ingredients in a blender for 1 minute, scraping down the sides as needed, until smooth
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