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Layered Cobb Salad

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“Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.”
READY IN:
15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 1419.54 ml sliced romaine lettuce
  • 226.79 g grape tomatoes, halved
  • 946.36 ml shredded cooked chicken (I use Fry Chick, vegetarian chicken)
  • 2 ripe avocados, peeled and diced
  • 1 large red onion, peeled and sliced
  • 354.88 ml frozen peas (no need to defrost)
  • 236.59 ml shredded cheddar cheese
  • 236.59 ml chunky blue cheese dressing (or ranch)
  • 118.29 ml bacon bits

Directions

  1. In the bottom of a 14 cup glass salad bowl or trifle dish, place the washed and sliced lettuce. Pack down tightly.
  2. On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion, peas and cheddar cheese. Press down lightly.
  3. Spread the blue cheese dressing(or ranch) over the top. Refrigerate at least 1 hour. Sprinkle the bacon bits on top just before serving. Enjoy!

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