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Layered Cobb Salad

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By Betty Crocker Kitchens
Updated Sep 27, 2012
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Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.

Layered Cobb Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 13
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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)

Instructions

  • Step 
    1
    In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
  • Step 
    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.
  • Step 
    3
    Just before serving, top salad with avocados. Serve salad with dressing.

Nutrition

550 Calories
45g Total Fat
25g Protein
10g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
410
Total Fat
45g
70%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
200mg
66%
Sodium
730mg
30%
Potassium
770mg
22%
Total Carbohydrate
10g
3%
Dietary Fiber
5g
21%
Sugars
3g
Protein
25g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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