"Legend has it that the Cobb salad was created by the owner of the Brown Derby in Hollywood in the 1930’s. It is named after its owner Robert Howard Cobb who was hungry late one evening and threw together leftovers,tossed with the house french dressing."
½ cup plain low fat yoghurt
¼ cup mayonnaise
2 tbsp chopped Italian parsley
3 tbsp chopped spring onions
1 tbsp chopped fresh chives
3 tbsp white wine vinegar
2 tsp anchovy paste
1 tsp chopped fresh tarragon
¼ tsp fresh ground pepper
1/8 tsp salt
1 clove garlic – minced
8 cups lettuce
1 cup trimmed watercress or baby spinach
1 ½ cups chopped cooked chicken breast
2 tomatoes cut into wedges
2 hard boiled eggs, each quartered
½ avocado peeled and cut into slices
¼ cup crumbled blue cheese
To prepare dressing, place the dressing ingredients in a food processor and blend until smooth. Chill.
To prepare salad, combine lettuce and watercress and place on 4 plates.
Equally divide chicken, tomato wedges, boiled egg, and avocado then add 1 tbsp cheese over each serving.
Serve each salad with ¼ cup dressing.