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Cobb Salad

fast.cook's picture
Ingredients
  Crisp iceberg lettuce 2 Cup (32 tbs), torn in bite-size pieces
  Crisp romaine lettuce 2 Cup (32 tbs), torn in bite-size pieces
  Crisp chicory leaves 2 Cup (32 tbs), torn in bite-size pieces
  Tomatoes 2 Medium, cut in eighths
  Avocado 2 Medium, peeled and sliced
  Chicken 3 Cup (48 tbs), slivered, cooked and chilled
  Bacon slices 6 , cooked crisp and cut into 1/2 inch pieces
  Hard boiled egg 1
  Chives 2 Tablespoon, snipped
  Watercress 1⁄3 Cup (5.33 tbs)
For russian dressing
  Mayonnaise/Cooked salad dressing 1⁄2 Cup (8 tbs)
  Chili sauce 1 Tablespoon
  Milk 2 Tablespoon
  Stuffed olives 2 Tablespoon, finely chopped
  Onion 1 Tablespoon, finely chopped
  Finely chopped green pepper 1 Tablespoon (Green Capsicum)
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Prepared horseradish 1 Tablespoon
Directions

MAKING
1. In a medium sized bowl, combine all the ingredients for the dressing and mix well.
2. Clingwrap and refrigerate.
3. Chop egg white and egg yolk seperately and keep aside for garnish.
4. In a large salad bowl, place iceberg, romaine and chicory leaves loosely around the centre, keeping edges empty.
5. Arrange tomatoes and sliced avocado around the edge of the salad bowl.
6. Mound chicken in center and sprinkle bacon, chopped egg whites, chopped egg yolks and chives uniformly over the salad.

SERVING
5. Pour half of Russian dressing over salad and toss well. Garnish with watercress and serve immediately with remaining dressing in a bowl.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Preparation Time: 
25 Minutes
Servings: 
10

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