2 whole chicken breasts
1 pound bacon
2 cups finely grated Roquefort cheese
4 medium tomatoes, peeled and seeded
2 ripe avocados
Salt
Fresh lemon juice
1 head iceberg lettuce, trimmed, washed, and dried
1 head romaine, trimmed, washed, and dried
1 bunch watercress
1 bunch chicory
4 tablespoons chopped chives
6 hard-boiled eggs
2 cups Cobb's Old Fashioned French Dressing (recipe follows)
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of one lemon
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon dry English mustard
1 clove garlic, minced
1 cup olive oil
3 cups salad oil
The ingredients can be prepared several hours in advance, covered, and kept in the refrigerator; remove the ingredients about 15 minutes before assembling the salad.