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Cobb Salad Recipe

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This recipe for Cobb Salad, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro Garland, Texas
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 large head lettuce, shredded
4 medium skinless, boneless chicken breast halves, cooked, chilled and cubed or 2 cups diced cooked chicken.
2 medium tomatoes, diced
3 hard boiled eggs, chopped
6 slices of bacon, cooked crisp and crumbled
3/4 c crumbled blue cheese
1 or 2 medium avocados, halved, peeled and cut into wedges
1 small belgian endive
1 tbsp snipped chives or thinly sliced green onions top optional
1/2 c french salad dressing

Directions:
Directions:
On four individual salad plates or on a large platter arrange the shredded lettuce. On top of the lettuce, arrange a row each of chicken, tomato, eggs, and cheese. 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. For a lower fat version: use a low fat french dressing and omit the bacon. Serves: 4-6

 

 

 

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