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Tuesday, October 25, 2005

Chicken Cobb Salad

Chicken Cobb Salad
Serves 6

1 tablespoon balsamic vinegar
juice of 1/2 lemon
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
8 cups shredded romaine lettuce
2 cups shredded chicken (about one 2 1/2 lb. roasted chicken)
7 strips of crisp bacon, crumbled
1 avocado, sliced
1 cup crumbled blue cheese (about 4 oz.)
3 hard boiled eggs, sliced
1 cup cherry or grape tomatoes

1. In a small bowl, whisk together the vinegar, lemon juice, salt and pepper until the salt is dissolved. Slowly whisk in the olive oil. Toss the romaine lettuce with the dressing and pour the dressed lettuce onto a serving platter or bowl.

2. Arrange the remaining ingredients on top of the lettuce.

Tip: You can prepare most of the components the day before or the morning of - shred the lettuce, cook and crumble the bacon, crumble the blue cheese, and boil the eggs. Assemble the salad shortly before serving. Also, add some shredded mixed baby greens to boost the nutitional content.

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