Cobb salad 2

6 Servings

Ingredients

QuantityIngredient
1poundsBoneless; skinless chicken breasts
2tablespoonsWhite wine vinegar
1tablespoonDijon-style mustard
2tablespoonsFinely chopped shallots
¼teaspoonSalt
¼teaspoonPepper
¼cupOlive oil
2tablespoonsCrumbled blue cheese
6cupsField greens
2largesTomatoes; cut in chunks
1Avocado; cut in chunks
3slicesBacon; cooked, crumbled

Directions

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