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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, Canada...is 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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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