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Cooking with Loretta Paganini: Cobb Salad with Grilled Chicken

April 25, 2017 - Loretta Paganini
Cobb Salad with Grilled Chicken: Serves 8

One of my family favorite salads. I serve it with crusty Italian bread and a bowl of ice cream for dessert. A delicious dinner salad that is perfect at any time. Can be made ahead in a large glass bowl and toss with the dressing right before it is served.

Chef Tip: I like to use gorgonzola cheese a creamier and milder Italian blue cheese. Look for it in Italian imported store.

2 heads romaine lettuce

1 whole grilled chicken breast, boneless & skinless, sliced

2 cups cherry tomatoes, cut in half

4 hard-boiled eggs

2 ripe avocados 8 slices bacon, cooked until crisp

1/2 cup blue cheese crumbled

1 teaspoon fresh chives, chopped

Red wine vinaigrette: 4 tablespoons red-wine vinegar

1 teaspoon dijon mustard

1 small garlic clove, minced

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

To make dressing, whisk together vinegar, mustard, garlic, salt and pepper and slowly drizzle in the olive oil while whisking vigorously.

Wash, dry and chop romaine lettuce and place in a large mixing bowl. Toss with 1/2 of the remaining un-used dressing. Arrange lettuce on individual plates.

Cut cherry tomatoes in half. Chop hard-boiled eggs. Chop avocado. Crumble bacon.

Arrange on top of the lettuce chicken, bacon, egg, tomato, blue cheese and avocado into rows or sections on top of lettuce and drizzle remaining dressing on top. Garnish with chives.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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