Salad: United States – Cobb Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 head romaine lettuce (or mixed lettuce), chopped
2 cooked chicken breasts, diced, about 1 lb total (454 g total)
4 slices bacon, cooked crisp and crumbled
2 hard-boiled eggs, sliced
1 avocado, diced
2 tomatoes, diced
1 carrot, shredded
3.5 oz (100 g) blue cheese or Roquefort, crumbled
3 tbsp (45 ml) red wine vinegar
6 tbsp (90 ml) olive oil
1 tsp (5 ml) Dijon mustard
Salt to taste
Pepper to taste

Show original ingredient measurements

1 head romaine lettuce (or mixed lettuce), chopped
2 cooked chicken breasts, diced, about 1 lb total (454 g total)
4 slices bacon, cooked crisp and crumbled
2 hard-boiled eggs, sliced
1 avocado, diced
2 tomatoes, diced
1 carrot, shredded
3.5 oz / 100 g blue cheese or Roquefort, crumbled
3 tbsp (45 ml) red wine vinegar
6 tbsp (90 ml) olive oil
1 tsp (5 ml) Dijon mustard
Salt to taste
Pepper to taste

Instructions

1. Make the dressing by whisking red wine vinegar, Dijon, olive oil, salt and pepper; adjust seasoning.
2. On a large platter, lay out chopped lettuce. Arrange rows of chicken, bacon, eggs, avocado, tomatoes, shredded carrot and blue cheese across the lettuce.
3. Drizzle the dressing over the assembled salad just before serving.
4. Slice into portions and serve as a hearty entree.