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COBB CHICKEN SALAD
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Author: Recipe and photo from America's Test Kitchen. For this and other recipes visit AmericasTestKitchen.com
Recipe Provided By the California Avocado Commission
Serve on toasted white bread or a baguette. If making salad in advance, refrigerate bacon separately.
crumbled blue cheese
hard-boiled eggs, finely chopped
ripe, Fresh California Avocado, pitted, peeled, and diced
chicken breast meat, cooked
Salt and pepper
slices bacon, cooked and crumbled
- Mix mayonnaise, cheese, sour cream, and lemon juice in large bowl until combined.
- Add eggs, avocado, and chicken, then toss gently until coated. Season with salt and pepper. Sprinkle with crumbled bacon. Serve.
MAKE AHEAD Chicken salad can be covered with plastic wrap and refrigerated up to two days.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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