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Californian Cobb salad
Californian Cobb salad

Californian Cobb salad

Preparation 20 min
Cooking time None
Servings 4



  • 125 ml (1/2 cup) mayonnaise
  • 60 ml (1/4 cup) sour cream
  • 30 ml (2 tbsp) milk (or more, according to desired consistency)
  • 2 ml (1/2 tsp) garlic powder
  • 2 ml (1/2 tsp) onion powder
  • Salt and freshly ground black pepper
  • 60 ml (1/4 cup) Danish blue cheese, crumbled


  • 1 L (4 cups) romaine lettuce, torn into small pieces
  • 1 L (4 cups) iceberg lettuce, torn into small pieces
  • 2 chicken breasts, skinless, boneless, cooked (roasted or grilled) and cut into strips
  • 4 hard-boiled eggs, sliced
  • 500 ml (2 cups) grape tomatoes, cut in half
  • 2 avocados, ripe, cut into large dice
  • 6 slices of bacon, cooked and cut into 2 cm (3/4 in.) squares


  1. In a bowl, mix together all the vinaigrette ingredients but the cheese.
  2. Stir well.
  3. Add the blue cheese and stir gently.
  4. Taste and adjust the seasoning if needed.
  5. Set aside.
  6. In a large salad bowl, mix together the two kinds of lettuce.
  7. Make a green bed on each serving plate.
  8. On each plate, place the chicken strips, slices of hard-boiled eggs, grape tomatoes and avocado in rows.
  9. Top with vinaigrette and sprinkle with bacon bits.
  10. Serve immediately.
Availability in stores