Cf. the Curb Your Enthusiasm episode where Larry wants to order breakfast at a restaurant that’s already switched to the lunch menu. So he orders a Cobb salad and asks them to hold everything except the bacon and eggs.
Sounds like Jack Nicolson trying to order toast in the movie Five Easy Pieces. “I’ll have the chicken salad sandwich, toasted, hold the chicken”
“Uncured” bacon is still very much cured, but it’s cured using celery juice or other concentrated nitrate/nitrite-containing vegetable product, sometimes in nitrate/nitrite quantities larger than regularly cured meats. Soon the loophole will be closing that allows companies to falsely claim “uncured” when it truly is cured.
Finally. I love cured meats and eat them, and all the “uncured” nonsense irritated the crap out of me for its BS. It’s still cured, people!
Whatever. I don’t care about ‘cured’ or ‘uncured’ any more than I care if something is gluten-free. Just reporting what’s in the salad. I certainly don’t choose products simply because they’re ‘uncured’.
I didn’t even realize your post is where the uncured stuff came from. I’m not criticizing you or even tangentially responding to your post, but rather expressing happiness that they’re finally doing something about that labeling.
I think chef’s salads are just okay. It is true they are less common in Canada, even as salad consumption has become more popular.
I remember a fast food commercial from the 1980s making fun of men who eat salad, kind of like the Seinfeld “mutton” episode.
But there are a lot of salads I think are way better than chef’s. I can think of a few places that still serve them where I live, and several places that still have salad bars.
If chef’s salads sold phenomenally well at restaurants they would still be omnipresent. As ingredients have become pricier, and alternatives better, perhaps the game is not worth the candle.
Fair enough.
Heck, my new diet calls for a chef’s salad for breakfast a couple of times a week. Tomorrow’s has romaine, peppered turkey, shredded cheddar, sliced hard-boiled egg, and french-fried onions with a Frenchy dressing, lo-cal.
Chef salads ain’t dead around here. Ain’t even sick!
So how is a Cobb salad different from a Chef’s salad?
Generally, I’d say Cobb salad has grilled chicken and bleu cheese; a chef salad has turkey and ham and cheddar.
The toppings on a Cobb salad can be remembered with the acronym EAT COBB; egg (hardboiled), avocado, tomato, chicken (boiled and chopped), onion (green), bacon, and bleu cheese. On a bed of mixed greens with a red wine vinaigrette dressing.
This is the one true incarnation of the Cobb salad as it was originally served in the Brown Derby in 1937. All other forms are unacceptable.
Forget a Chef’s or Cobb Salad - what’s really hard to find these days is a Waldorf Salad. Last place I had one was at a quaint English hotel in Torquay.
Couldn’t be easier to make. Chopped apple, celery, and walnuts, mixed with mayonnaise. It’s more than the sum of its parts. You can add things to make it ‘better’, but a plain old Waldorf Salad is retro and satisfying.
I see what you did here, and do not need to click your subsequent link to know where it leads 
Yesterday I was ordering lunch from Beach Hut Deli (a California based sandwich chain) and noticed they have a Chef’s salad on the menu. And it makes complete sense for them to offer one; pretty much every ingredient in a Chef’s salad is something they already offer as a sandwich filling, so it doesn’t cost them anything extra to just put them in a bowl instead of a sandwich.