This is a recipe I heard mentioned on a few occasions, but I never requested it.
So the following is a classic recipe for Cobb Salad, very likely close to the original one used.
8 slices bacon
1 head lettuce
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup bleu cheese, crumbled
1 avocado-peeled, pitted and diced
3 cups chopped green onions
1 (8 oz.) bottle Ranch-Style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil.
Cover, remove from heat, and let eggs stand in hot water for 10-12 minutes.
Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, bleu cheese, bacon, avocado and
green onions in a row on top of the lettuce. Drizzle with your favorite dressing and enjoy.