Layered Cobb Salad

Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 6

Ingredients

Dressing

2/3
cup olive or vegetable oil
1/3
cup red wine vinegar
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, finely chopped

Salad

8
cups chopped romaine lettuce (12 oz)
2
cups cut-up cooked chicken
6
slices precooked bacon, chopped
4
plum (Roma) tomatoes, chopped (about 2 cups)
1/2
cup crumbled blue cheese (2 oz)
4
hard-cooked eggs, chopped
2
medium avocados, pitted, peeled and cubed (about 2 cups)
  • 1 In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
  • 2 In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
  • 3 Just before serving, top salad with avocados. Serve salad with dressing.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    550
    (
    Calories from Fat
    410),
    % Daily Value
    Total Fat
    45g
    45%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    200mg
    200%;
    Sodium
    730mg
    730%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    5g
    5%
      Sugars
    3g
    3%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    45%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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