The Cobb salad was invented by the owner of the Brown Derby Restaurant in Hollywood back in the 30’s, so they say (who are they??)
A recipe born from necessity… what’s in the fridge to eat?
Some chicken, some bacon, hard cooked eggs, avocado, cheese… bam!
A little bit of salad trivia for you
This is a great meal to prep ahead and assemble when you’re ready to serve
I’m making the Cobb salad for four people as a main meal. I’ve cut up 2 heads of romaine lettuce, 2 cups of leftover chicken, 8 hard cooked eggs, one small onion, 2 avocados, 3 tomatoes, 1/2 pound of bacon, blue and cheddar cheeses
Just a note – I’m pretty sure blue cheese is the traditional cheese to use in Cobb salad, but our house is blue cheese divided. Two of us love it and two of us don’t 🙂
Another note – I’m using leftover chicken from Chicken Souvlaki that we made earlier in the week. A great use of leftovers!
Since I like the eggs to be cut uniformly, I use the egg slicer to cut lengthwise then across to make evenly sized pieces
I’ve arranged all of the ingredients on a platter for a nice presentation and let everyone dig in!
Thank you Mr. Cobb! We love your delicious salad idea!
Simply Sundays! ~ Cobb Salad
2 heads of romaine lettuce
2 cups of leftover chicken, cubed
2 avocados, cubed
8 hard cooked eggs, sliced
one small onion, diced
3 tomatoes, diced
1/2 pound of cooked bacon
Cheddar cheese, if desired
Favorite salad dressing
Cut 2 heads of romaine lettuce into bite sized pieces, cube chicken & avocado, slice hard cooked eggs, dice onion and tomatoes and crumble cooked bacon
Assemble ingredients on a platter
Serve with blue and/or cheddar cheese and your favorite dressing
Tools used to make this recipe
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