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!
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. Iíve 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.