Southern-Style Cobb Salad

Southern Living
6 servings


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1/2 to 1 pound fresh sugar snap peas
2 heads iceberg lettuce
3 hard-cooked eggs
4 plum tomatoes
1 large avocado
1 bunch fresh watercress, torn
2 skinned and boned chicken breast halves, cooked and sliced
12 bacon slices, cooked and crumbled
Freshly ground pepper
Garnish: edible flowers


Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside.

Cut iceberg lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes, and cut into thin strips. Dice avocado.

Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if desired.

Created date

December 2001