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Cobb Salad View Larger

Cobb Salad


  • 1/2 pound boneless skinless chicken breast
  • 1/2 cup Stonewall Kitchen Lemon Dijon Vinaigrette
  • 1 large head of romaine lettuce
  • 4 ounces watercress, stems removed
  • 4 strips bacon, cooked and crumbled
  • 2 hard boiled eggs, peeled and quartered
  • 1 avocado, peeled, pitted and sliced
  • 1 medium red tomato, cut into wedges
  • 1 medium yellow or orange tomato, cut into wedges
  • 8-12 crostini (French bread toast)
  • Blue cheese


  1. Marinate the chicken in 1/2 cup vinaigrette at least 2 hours.
  2. Grill or broil the chicken breasts until cooked through (approximately 8-10 minutes per side). Cool and slice.
  3. Tear the romaine lettuce. Wash and dry with the watercress leaves.
  4. Place lettuce in a serving bowl and top with chicken, bacon, eggs, avocado and tomatoes.
  5. Add additional Ranch Dressing and toss gently. Serve with crostini topped with blue cheese.


In Stock

Lemon Dijon Vinaigrette
Lemon Dijon Vinaigrette Item: 141131 $7.95