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Cobb Salad

‹ Baked Chicken Reuben up Cuban Chicken Salad ›
Cobb Salad Cobb Salad
Serves: 
1
Image: 
What You Need: 
  • 1 small head each Chicory and Romaine, cleaned and shredded
  • 1 bunch watercress
  • 2 whole boneless, skinless chicken breasts
  • 1/4 cup pickle juice
  • Pickled Pepper Dressing
  • 8 sweet or spicy gherkins, diced and divided
  • 2 ounces blue cheese, crumbled
  • 1 large ripe avocado, cut in cubes
  • 2 hard-boiled eggs, cut in pieces
  • 2 medium tomatoes, seeded and cubed
  • 8 slices cooked bacon, crumbled

Pickled Pepper Dressing

  • 1/2 cup olive oil
  • 1/2 cup chopped fresh basil
  • 2 cloves garlic, pressed
  • 3 tablespoons Parmesan cheese
  • 4 tablespoons finely chopped sweet pickled red or cherry peppers

In a large bowl, toss together Chicory and Romaine lettuce. Add half the watercress; set aside. In a large skillet over medium high heat, simmer chicken breasts in pickle juice 5 to 7 minutes or until no pink juice runs when meat is pierced with a knife (160 degrees F). Set aside to cool.

Meanwhile, prepare dressing. Toss greens with half of the dressing and half of the diced pickles; spread mixture on a large round plate. Cut chicken into cubes. Mound cheese in center of greens and arrange chicken, avocado, eggs and tomatoes in a spoked pattern on top of greens. Spoon remaining dressing over salad. Sprinkle bacon and remaining pickles over salad. Garnish with watercress. Refrigerate 15 to 30 minutes or until cold. Serves 6 to 8

Pickled Pepper Dressing

With wire whisk in medium bowl, blend together oil, basil, garlic, cheese and pickled peppers.
Yield: 2/3 cup

Stats: 

Calories 400; total fat 29g; saturated fat 7g; cholesterol 115mg; sodium 450mg;
total carbohydrate 11g (dietary fiber 4g, sugars 7g); protein 24

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