Recipe: Cobb Salad (using chicken breast, avocado, bacon and blue cheese, 1980's)

COBB SALAD

1 cooked whole chicken breast, skinned, boned, cubed (about 1 1/2 cups)*
2 eggs, hard-cooked, coarsely chopped
6 slices bacon, crisply cooked, crumbled
4 cups salad greens, torn into bite-size pieces
1 large tomato, peeled, chopped
3 to 4 green onions, sliced (about 1/4 cup)
1 avocado, peeled, cubed, tossed in lemon juice
4 oz. (1 cup) crumbled blue cheese
1/2 to 1 cup prepared thousand island salad dressing

To serve, arrange all ingredients except dressing in rows on large serving platter or in a 13x9-inch (3-quart) baking dish. Or, arrange each serving on an individual lettuce-lined serving plate. Spoon dressing over each salad or pass dressing to be spooned over individual servings.

*When poaching chicken to be used for salads, use a flavorful stock enlivened with fresh herbs. Tarragon, thyme and basil are good choices. Allow the chicken to cool in the stock so that it absorbs as much flavor as possible.

Makes 4 to 6 servings
Source: Recipe booklet- Pillsbury Quick-to-Make Classics, Pillsbury Classics #53, 1985, The Pillsbury Company