Cobb-Style Salad
Made famous at the Brown Derby restaurant in Hollywood, this chicken and avocado salad continues to win accolades.
Total Time:
20 mins
Servings:
Makes 4 to 6 main-dish servings.
Ingredients
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1/2 large head lettuce, shredded (about 6 cups)
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4 medium skinless, boneless chicken breast halves, cooked, chilled, and cubed, or 3 cups diced cooked chicken
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2 medium tomatoes, diced
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3 hard-cooked eggs, chopped
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6 slices bacon, crisp-cooked and crumbled
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3/4 cup crumbled blue cheese (3 ounces)
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1 or 2 medium avocados, halved, peeled, and cut into wedges
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1 small Belgian endive
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1 tablespoon snipped chives or thinly sliced green onion tops (optional)
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1/2 cup purchased French salad dressing
Directions
1.
On 4 or 6 individual salad plates or on a large platter arrange the shredded lettuce. On top of the lettuce, arrange a row each of chicken, tomatoes, eggs, bacon, and cheese.
2.
Just before serving, tuck avocado wedges and endive leaves around the edges of the plates or platter. If desired, sprinkle with chives or green onion tops. Serve with dressing. Makes 4 to 6 main-dish servings.
For a lower-fat version
Use a low-fat or low-calorie French salad dressing in place of regular salad dressing and omit the bacon and avocado.
Nutrition information
Calories 648, Total Fat 43 g, Saturated Fat 14 g, Cholesterol 289 mg, Sodium 1038 mg, Carbohydrate 18 g, Fiber 4 g, Protein 48 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
The EatingWell Cobb Salad
This Cobb salad is true to the original with all the good stuff - chicken, eggs, bacon, avocado and a tangy dressing. But we cut the saturated fat in half and doubled the amount of healthy monounsaturated fat. We've left the blue cheese optional, but the salad is so nutritious you might just want to go ahead and indulge yourself with a little bit anyway.
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