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Cobb Salad

Country.Chef's picture
  Skinless boneless chicken breast halves 12 Ounce
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Bacon slices 6 , chopped
  Iceberg lettuce head 1 , thinly sliced
  Hard cooked eggs 3 , peeled and chopped
  Ripe tomato 10 Ounce, cut into 1/2-inch pieces
  Ripe avocado 1 , peeled, pitted, and cut into 1/2-inch pieces
  Roquefort cheese 3 Ounce, crumbled
  French vinaigrette 1 Tablespoon

1. Preheat broiler. Place chicken on rack in broiling pan and sprinkle with salt and pepper. Place pan in broiler 6 inches from heat source. Broil until chicken loses its pink color throughout, about 4 minutes per side. When cool enough to handle, cut into 1/2-inch pieces.
2. Meanwhile, in 10-inch skillet, cook bacon over medium heat until browned. Transfer bacon to paper towels to drain.
3. Line large platter with lettuce. Arrange eggs, tomato, avocado, Roquefort, chicken, and bacon in striped pattern over the lettuce. Pass the dressing separately.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1511 Calories from Fat 814

% Daily Value*

Total Fat 94 g144.2%

Saturated Fat 30.5 g152.6%

Trans Fat 0.1 g

Cholesterol 1009.3 mg336.4%

Sodium 2852.4 mg118.9%

Total Carbohydrates 42 g13.8%

Dietary Fiber 20.9 g83.7%

Sugars 15.9 g

Protein 130 g260.6%

Vitamin A 119% Vitamin C 114.6%

Calcium 79% Iron 45.3%

*Based on a 2000 Calorie diet

Cobb Salad Recipe