Cobb-Style Salad
Recipe from
Better Homes and Gardens
Made famous at the Brown Derby restaurant in Hollywood, this chicken and avocado salad continues to win accolades.

Servings:
Makes 4 to 6 main-dish servings.
Total Time:
20 mins
Ingredients
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1/2 large headlettuce, shredded (about 6 cups)see savings

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4 mediumskinless, boneless chicken breast halves, cooked, chilled, and cubed, or 3 cups diced cooked chickensee savings

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2medium tomatoes, dicedsee savings

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3hard-cooked eggs, choppedsee savings

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6 slicesbacon, crisp-cooked and crumbledsee savings

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3/4 cupcrumbled blue cheese (3 ounces)see savings

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1 or 2medium avocados, halved, peeled, and cut into wedgessee savings

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1small Belgian endivesee savings

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1 tablespoonsnipped chives or thinly sliced green onion tops (optional)see savings

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1/2 cuppurchased French salad dressingsee savings

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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
Per serving: 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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