Start by combining all of the salad dressing ingredients in a mason jar. Put the lid on and close it tightly. Shake the jar vigorously until dressing begins to emulsify. Place it in the refrigerator while you make the salad.
Place all of the chopped lettuces into a large shallow salad bowl.
Place the remaining salad ingredients in rows across the top of the lettuce bed.
Serve the Cobb Salad with your chilled dressing.
Keep in mind that the calorie count is likely lower than stated unless you use a full 1/6 of the dressing on your salad.
The easiest greens to find for this salad are Iceberg and Romaine lettuce. If you have trouble finding curly endive, you can substitute with green leaf lettuce.
Watercress is the fourth green you will need for your first layer.
You can use leftover chicken breast, grilled chicken, or the breast meat from a rotisserie chicken.
While this recipe calls for Roquefort cheese, you can use your favorite blue cheese if you prefer.