Try adding Roquefort cheese or any cheese of your choice to the toppings of this popular salad. Use twice the amount of prepared mustard if you don’t have dry mustard readily available in your pantry.
(For the burrito version of this, try the Cobb Salad Wrap)
Prep Time 25 minutes
Cooking Time 10 minutes
For the dressing
1/4 cup water
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1 teaspoon coarse salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 to 1 clove garlic, minced
2 tablespoons extra-virgin olive oil
For the salad
1 head lettuce, chopped
1 bunch arugula, chopped
2 heads romaine hearts, chopped
1 cup shredded carrots
4 strips bacon, diced,
cooked until crisp and drained
1 chicken breast, grilled or poached and
cut into small cubes or shredded
1/3 cup olives, sliced
2 medium tomatoes peeled and diced
3 eggs, hard-boiled, peeled and chopped
2 tablespoons chopped chives
1 Whisk together all ingredients for the dressing in a non-reactive bowl.
2 Mix the chopped greens together and place at the bottom of a large serving dish. Arrange carrots, bacon, chicken breast, olives, tomatoes, eggs, and chives in columns.
3 Serve with dressing on the side.
RELATED recipes: Cobb Salad Wrap, Mandarin Chicken Salad, Chicken Cabbage Salad,
Corn and Tomato Salad
Photography by David Hanson | Styling by Sharlene Tan
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