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“The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.”

Ingredients Nutrition


  1. PREPARE DRESSING: Combine all ingredients, except oils& blend well.
  2. Combine olive oil& salad oil in a separate bowl& mix well.
  3. Add to other ingredients& mix well.
  4. Cover& refrigerate until using.
  5. It keeps well for 6 weeks but be sure to blend well again just before using.
  6. PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
  7. Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
  8. Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
  9. Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
  10. Cut the hard boiled eggs into quarters and arrange on the plates.
  11. Drizzle dressing over the salad, sprinkle with the roquefort& chives.

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