Cobb Salad

The California classic is a composed salad in which the ingredients are artfully arranged rather than tossed. Make one large salad or, if you prefer, arrange on individual serving plates.

12 ounces skinless, boneless chicken-breast halves

1⁄4 teaspoon salt

1⁄8 teaspoon ground black pepper

6 slices bacon, coarsely chopped

1 large head iceberg lettuce, thinly sliced (12 cups)

3 large hard-cooked eggs, peeled and coarsely chopped

1 large ripe tomato (10 ounces), cut into 1⁄2-inch pieces

1 ripe avocado, pitted, peeled, and cut into 1⁄2-inch pieces

3 ounces Roquefort cheese, crumbled (3⁄4 cup) > Classic French Vinaigrette

• Preheat broiler. Place chicken on rack in broiling pan and sprinkle with salt and pepper. Place pan in broiler 6 inches from heat source. Broil until chicken loses its pink color throughout, about 4 minutes per side. When chicken is cool enough to handle, cut into 1⁄2-inch pieces.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain.
• Line large platter with iceburg lettuce. Arrange eggs, tomato, avocado, Roquefort, chicken, and bacon in striped pattern over lettuce. Pass dressing separately.

Makes 6 main-dish servings.

Prep: 25 minutes

Broil/Cook: 8 minutes