Yield: 8 servings
Measure | Ingredient |
---|---|
1½ pounds | Small redskin potatoes |
½ pounds | Sliced bacon |
3 \N | Whole skinless, boneless chicken breasts |
8 ounces | White wine, water, stock or a combination of all three |
1 medium | Red pepper |
1 medium | Yellow pepper |
½ bunch | Scallions, sliced thinly |
3 ounces | Gorgonzola (bleu) cheese, crumbled |
1 \N | Garlic clove |
1 tablespoon | Dijon mustard |
⅓ cup | White wine vinegar |
½ cup | Vegetable oil |
\N \N | Salt to taste |
\N \N | Pepper to taste |
To prepare the chicken cobb salad: Preheat the oven to 350'F.
Put the potatoes in a pot on top of the stove. Cover with cold, salted water. Bring to a boil. Boil until just tender, about 20 minutes.
Drain; cool. Cut into halves or quarters depending on the size of the potatoes. Put them in a large bowl and set aside. Lay the bacon slices in a single layer on a jelly roll pan. Bake in a 350'F. oven until crisp, about 15 minutes. Drain on paper towels. Crumble and add to the potatoes.
Put the chicken in a large skillet. Barely cover with water, white wine, stock or a combination of all three. Season with salt and pepper. Poach in the simmering liquid for 7 minutes. Turn chicken over. Continue cooking until the chicken is just white throughout and springy to the touch. Remove from liquid. Cool to room temperature.
Cut into ¼" julienne strips. Add the chicken strips to the potatoes.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95