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  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar
  • 1 small garlic clove, minced
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 10 cups coarsely chopped lettuce (romaine and Boston)
  • 2 medium tomatoes, cored and chopped
  • 1 1/2 cups chopped, cooked boneless, skinless chicken breast (about 9 ounces)
  • 6 bacon strips, cooked and crumbled
  • 3 hard-cooked eggs, chopped
  • 1/2 cup (2 ounces) crumbled Roquefort or blue cheese
  • 1 avocado, pitted, peeled and chopped


  1. To prepare dressing, combine all ingredients in a jar, cover tightly and shake vigorously.
  2. To prepare salad, arrange lettuces on a large serving platter, big enough to toss the salad. Arrange tomatoes in a strip down the center and arrange chicken, bacon, eggs, and cheese in strips on either side of tomatoes. Scatter avocado around edge.
  3. Before serving, slide the salad into a large bowl; pour dressing over top and toss gently to combine.
Recipe adapted by Jean Kressy

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The recipe was originally published as Cobb Salad on

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