Cobb salad 2

Yield: 6 Servings

Measure Ingredient
1 pounds Boneless; skinless chicken breasts
2 tablespoons White wine vinegar
1 tablespoon Dijon-style mustard
2 tablespoons Finely chopped shallots
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup Olive oil
2 tablespoons Crumbled blue cheese
6 cups Field greens
2 larges Tomatoes; cut in chunks
1 \N Avocado; cut in chunks
3 slices Bacon; cooked, crumbled

Add just enough water to skillet to cover chicken. Bring to simmering. Add chicken. Cover; simmer until cooked through, 15 minutes. Let cool completely. Tear chicken into thin strips.

Prepare dressing: Combine vinegar, mustard, shallots, salt and pepper in bowl. Whisk in oil in slow stream until well blended. Stir in cheese; set aside.

To serve: Arrange greens on platter with chicken, tomatoes, and avacado.

Top with bacon. Drizzle with dressing immediately.

Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #682 by L979@... on Jul 21, 1997

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