Chopped Cobb Salad with Roquefort Dressing

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 teaspoons red wine vinegar
• 1/2 cup (2 ounces) crumbled Roquefort cheese
• 1 romaine lettuce heart, about 5 1/2 ounces
• 2 cups bite-size roasted chicken, about 10 ounces
• 1/2 pint grape tomatoes
• 2 ripe avocados, pitted, peeled, and cut into 3/4-inch dice (see Notes)

1. Stir sour cream, mayonnaise, and vinegar together in bowl with rubber spatula.
2. Add Roquefort and mix, mashing about half of Roquefort into mayonnaise mixture.
3. Cut romaine heart crosswise into 1/2-inch-wide strips; discard lettuce core.
4. Rinse and dry lettuce strips.
5. Place in bowl with chicken, tomatoes, and avocados.
6. Serve, with the Roquefort dressing passed on the side.

sour cream, mayonnaise, red wine vinegar, cheese, romaine lettuce heart, bitesize, grape tomatoes, avocados

Taken from www.cookstr.com/recipes/chopped-cobb-salad-with-roquefort-dressing (may not work)