Cobb Salad

Serves 1

Ingredients

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

Instructions

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

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