Ingredients

• 2 chicken breasts, cooked and finely diced
• 1-ounce iceberg lettuce, washed and chopped
• 1-ounce romaine lettuce, washed and chopped
• 2 ounces tomato, washed and chopped
• 1/2 avocado, thinly sliced
• 2 ounces bacon, cooked and finely chopped
• 2 ounces hard boiled eggs, finely chopped
• 2 ounces grated Roquefort cheese
• Original Cobb Salad Dressing to taste, recipe follows
• 2 egg yolks*
• 2 cups olive oil
• 1 lemon, juiced
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 cup water
• Salt and pepper, to taste

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Instructions

1. Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.;
2. Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
3. Yield: 12 servings
4. *RAW EGG WARNING
5. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.