Originally developed at a Hollywood restaurant, this classic salad has endured endless interpretation. Our version is fairly true to the original, although we've left the blue cheese optional. Make it a Meal: warm up a crusty baguette and pour a crisp, cold glass of sparkling wine to accompany this salad.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Moderate

3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
1/2 pound shredded cooked chicken breast (1 large breast half) (see Tip)
2 eggs, hard-boiled, peeled and chopped (see Tip)
2 strips bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup crumbled blue cheese (optional)

1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

NUTRITION INFORMATION: Per serving: 314 calories; 23 g fat (4 g sat, 15 g mono); 127 mg cholesterol; 15 g carbohydrate; 16 g protein; 8 g fiber; 364 mg sodium; 1,077 mg potassium. Nutrition bonus: Vitamin A (90% daily value), Vitamin C (60% dv), Potassium (31% dv), Iron (20% dv).
1/2 carbohydrate serving
Exchanges: 2 vegetable, 1 1/2 medium-fat meat, 3 fat

TIP: Tips: To poach chicken breast:
Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

I love all the ingredients in a Cobb salad. I served the chicken and bacon on the side (for the vegetarians in the family). This is my idea of a great warm-weather supper.

Elizabeth

Did not have cucumber and was still good.

Kathryn

And by the way I used breast from rotisserie chicken -- time saver.

Kathryn

This was an awesome combination of salad ingredients. I did make one change to the dressing however, by adding some honey. Delicious!

sharon, Harwich Pt, MA

23 grams of fat is way too much for your daily intake in 1 salad

Anonymous, Newton, MA

I finally got around to making this salad about a week back and it was soooo good. I halved the recipe because there are only two of us (using a smaller chicken breast), and I cut the oil in half. I know there's not much oil overall, but cutting the oil is just something I usually do. That option works great for us. I also omitted the cucumber because they're not in season (too expensive and waxed). We ate the salad as a full meal with homemade Hungarian mushroom soup. We'll definitely have this again.

Anonymous, OR

You can also try roasted, lightly salted sunflower seeds as a sub for the bacon. I have and it is wonderful.

Anonymous, Santa Cruz, CA

Re: Fats There are good fats and bad fats. There are only 4 gr. of sat. fats. The 15 gr. of mono fats are the good healthy ones. I would recommend those who don't understand about good and bad fats to please read up on them. We need to comsume fat in our food. Our bodies need fat - the good fats. This salad is so full of good nutrients for our bodies and good health. One should not just look at "how much fat" or "how many carbs". If you eat this way, you are not eating healthy and keeping your body and immune system strong. Check it out! Just don't look at the numbers - look at the whole food or meal and what it does for you to be healthy. Have you heard about "eating more to lose weight"?

Anonymous, The Villages,, FL

One of the tastiest salads I have eaten in a long time. I don't have a weight problem, so diving into this salad was pure ex-tasty!

, Rutherfordton, NC

It may be good, and good for you, but the cholesterol is too high for those who are trying to limit their intake. Leaving off the blue cheese would definitely help, as well as leaving off the egg yolk, or at least cutting the amounts in half.

, Jackson, TN

I absolutely LOVE the recipes that I find here on the website and in the beautifully illustrated magazine that I receive at home. The only problem I have is with printing the recipes from the website. Is there any reason why the superb photos can't be included on the printed copy? They provide a visual of what the finished result will look like and are a real incentive to actually try the recipe! :) Thank you.

Soni, Middlesex, VT