The Cobb Salad originated in the 1930’s at the Brown Derby restaurant in Los Angeles. Refreshing yet satisfying, it’s been a lunchtime staple ever since. My version gets extra flavor from creamy blue cheese dressing.
|1||recipe||Blue Cheese Dressing|
|1||large||chicken breast, grilled|
|3||cups||romaine lettuce, coarsely chopped|
|1/2||cup||crumbled blue cheese|
|1||Haas avocado, sliced|
|4||strips||bacon, fried and crumbled|
|1||tomato, seeded and chopped|
|2||hard-cooked eggs, sliced|
1. Cut the grilled, skinned, and bone chicken breast into bite-size pieces.
2. Divide the lettuce evenly between two large plates.
3. Arrange the blue cheese, avocados, bacon, watercress, chicken, tomatoes, eggs, and scallions decoratively in strips over the lettuce.
4. Pour the dressing over, or serve on the side.