Chicken and Blue Cheese Salad
Chicken and Blue Cheese Salad
This is an American style salad which is sometimes called a cobb salad. It has chicken, hard boiled eggs, blue cheese and avocado served over lettuce.
Ingredients
Serves: 6
- 3 eggs
- 8 rashers bacon
- 1 head iceberg lettuce, chopped
- 450g cooked, chopped chicken meat
- 2 tomatoes, seeded and chopped
- 100g blue cheese, crumbled
- 1 avocado, peeled, stone removed and diced
- 3 spring onions, chopped
- salad dressing or mayonnaise to serve
Directions
Preparation:20min ›
Cook:12min ›
Extra time:18min ›
Ready in:50min
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Cook or grill bacon over medium high heat until evenly brown. Dice and set aside.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and spring onions on top of the lettuce.
- Drizzle with ranch dressing, mayonnaise or your favourite dressing and enjoy.
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Reviews and Ratings
Global Ratings:
(435)
Reviews in English (281)
I travel frequently and often have Cobb Salads when I do - on planes, in restaurants, hotels and even from grocery stores. I love a good Cobb Salad, but I never much paid attention to what I know is a classic list of ingredients. So glad to find this recipe here, and this is quite easily the best Cobb Salad I've ever had anywhere, probably because I controlled the ingredients, their quality and their freshness. I stuck to the ingredients as written as, again, I recognize them to be critical to an authentic Cobb Salad. I did, however, make my own Buttermilk Ranch Dressing. This was an ideal dinner to make for myself since Hubs is out of town and he would have never eaten this in a million years - well, not with the Blue cheese anyway. My tummy is happy. (Tip: Penzey's Spices makes a seasoning blend called "Buttermilk Dressing and Dip" which makes a quick but awesome ranch dressing! I don't even use buttermilk - just sour cream, mayo and half and half to desired thickness) - 09 Apr 2010 (Review from Allrecipes USA and Canada)
Hmmm....Ranch dressing and iceberg? Now that's a first for me, including the reviewer who said that thousand island was the only way to go. However, who cares if it's not the "original" recipe; if it tastes good, eat it! I prefer a mixture of romaine and butter lettuce with a dressing consisting of red wine vinegar, olive oil (which I drizzle in slowly to emulsify) dijon mustard, chopped fresh chives and crumbled blue cheese. Any way you decide to make this salad with whatever dressing, it will always be a hit. Thanks so much Mr. Bill! - 02 Nov 2002 (Review from Allrecipes USA and Canada)
Delicious salad!! I usually don't like vegetables or salad, but I ate this salad every day for lunch until it was gone. Will def. make again. UPDATE: I always buy rotisserie chicken and crumbled gorgonzola cheese from the grocery store so that I can put this salad together quickly. I also use home-made ranch dressing II (from this site) and it makes this salad even better. - 02 Dec 2006 (Review from Allrecipes USA and Canada)
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