Recipe: Cobb Salad

I love love love a good salad.  “A big salad?  With lots of stuff in it?”  Yeah, I also lovelovelove Seinfeld.  Anywho, I found this recipe online by Kelsey Nixon.  I used the exact recipe, and made the dressing…but I HATED the dressing.  Sorry Kelse!  Anyway, I’m not including it here, so use your favorite dressing.  I prefer homemade Ranch, but I bet Bleu Cheese would be good, as well.

Cobb Salad


  • 1/2 head romaine lettuce, chopped (about 3 to 4 cups)
  • 1/2 head Boston lettuce, chopped (about 3 to 4 cups)
  • 1 1/2 cups watercress, stems removed and chopped
  • 3 boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes
  • 6 bacon slices, cooked and crumbled
  • 2 avocados, halved, pitted, peeled and diced into 1/2-inch cubes
  • 4 vine-ripened tomatoes, seeded and diced
  • 3/4 cup Roquefort cheese, crumbled
  • 1 hard-boiled large egg, forced through a sieve (grated)
  • 1/4 cup finely chopped fresh chives


  • Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
  • Just before serving, pour the dressing over the salad and toss.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s