Cobb salad 2
6 Servings
Ingredients
Quantity | 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 | Avocado; cut in chunks | |
3 | slices | Bacon; 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