This is the official Cobb Salad recipe from the Brown Derby according to the Los Angeles Times, which is where I found this recipe over 20 years ago. It is delicious!
INGREDIENTS:
3 -4 cups finely chopped iceberg & romaine lettuce 1/2 - 3/4 cup finely chopped, skinned & boned cooked chicken breast 1 medium tomato, peeled, seeded & minced (I no longer peel & seed)
1 (1 1/4oz) package blue cheese, crumbled 1 small avocado, peeled & minced 3 green onions, minced 1 hard boiled egg, finely chopped 4 slices bacon, fried crisp & crumbled 1 tsp. lemon juice
1/3 cup vinagrette or your favorite salad dressing fresh ground pepper
Spread chopped lettuce evenly over the bottom of a large shallow salad bowl.
Arrange remaining ingredients in rows over lettuce. Sprinkle avocado pieces with the lemon juice. Cover salad with a damp towel and refrigerate until ready to serve. Toss with salad dressing and pepper. Serves 2.
Note: When I bump this up to feed more than 2 people, I usually allow 1/2 of a chicken breast for each person. I’ve found that it is quite tasty to chop up the raw chicken, season it with a little lemon
pepper or cajun seasoning and cook it up in just a little of the left over bacon grease.
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