Brown Derby Cobb Salad
|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)|
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.