Cobb Salad(Makes 2 Servings.)

• 3 to 4 c. finely chopped iceberg and romaine lettuce (about 1/2 lb.)
• 1/2 to 3/4 c. finely chopped skinned and boned cooked chicken breast
• 3 green onions, minced
• 1 finely chopped hard-cooked egg
• 1 medium tomato, peeled, seeded and minced
• 4 slices bacon, fried crisp and crumbled
• 1 (1 1/4 oz.) pkg. Blue cheese, crumbled
• 1 small ripe avocado, peeled, seeded and minced
• 1 tsp. lemon juice (if needed)
• 1/3 c. oil and vinegar dressing
• pepper to taste
• lettuce leaves

1. Spread chopped lettuce evenly over bottom of a shallow medium-large salad bowl.
2. Arrange ingredients in rows over lettuce with minced chicken in a narrow strip down center, tomato, Blue cheese and avocado on one side and green onion, egg and bacon on other side.
3. To delay serving, toss minced avocado in lemon juice to prevent darkening.
4. Cover salad with a damp paper towel; refrigerate.
5. Before serving, add oil and vinegar dressing and pepper to taste.
6. Toss at table.
7. Serve on chilled lettuce-lined plates.

chicken breast, green onions, egg, tomato, bacon, cheese, avocado, lemon juice, oil, pepper, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290858 (may not work)