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Brown Derby Cobb Salad

Western.Chefs's picture
Ingredients
  Iceberg lettuce head 1⁄2 Large
  Watercress 1⁄2 Bunch (50 gm), large stems removed
  Chicory bunch 3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
  Romaine head 1⁄2 Large
  Boned skinned chicken breasts 2 Pound, poached and cut into bite-size pieces to make about 5 cups
  Lean bacon strip 6 , cooked and crumbled
  Ripe tomatoes 2 Medium, chopped to make 2 cups
  Avocado 1 Large, peeled, seeded, and diced
  Hard-cooked eggs 3 Large, peeled and chopped
  Chopped chives/Chopped green onions, with tops 2 Tablespoon
  Crumbled roquefort cheese 1⁄2 Cup (8 tbs)
  Cobb salad 1 Cup (16 tbs)
Directions

1. Tear the lettuce, 'watercress, chicory, and romaine into bite-size pieces, place in a large salad bowl, and toss. Arrange the chicken, bacon, tomatoes, and avocado on top of the salad.
2. Sprinkle with the eggs, chives, and cheese. Refrigerate until serving time. Just before serving, drizzle the salad with the dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes

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