Brown Derby Cobb Salad

• 1/2 head iceberg lettuce
• 1/2 bunch watercress
• 1 small bunch chicory
• 1/2 head romaine lettuce
• 2 medium tomatoes, peeled
• 2 breasts boiled roasting chicken
• 6 strips lean, crispy bacon
• 1 avocado, peeled
• 3 hard-boiled eggs
• 2 Tbsp. chopped chives
• 1/2 c. imported Roquefort cheese
• 1 c. Old Fashioned French Dressing (see index)

1. Chop finely the lettuce, watercress, chicory and romaine and arrange them in the salad bowl.
2. Cut the tomatoes in half, remove the seeds, then dice them finely and arrange them over the chopped greens.
3. Chop the bacon finely and sprinkle over the salad.
4. Cut the avocado in small pieces and place them around the edge of the salad.
5. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives and crumbled cheese.
6. Just before serving, mix the salad thoroughly with Old Fashioned French Dressing.

watercress, chicory, romaine lettuce, tomatoes, chicken, lean, avocado, eggs, chives, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163518 (may not work)