Monday, May 11, 2009

Chicken Cobb Salad

This salad is too good to be true. A MUST-try. And in the words of Lavar Burton, "But don't take my word for it!" Recipe from Everyday Food.

Chicken Cobb Salad

6 bacon slices, cut into 1-inch pieces
romaine lettuce
seasoned grilled chicken, thinly sliced
4 ounces goat cheese, crumbled
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, thinly sliced
coarse salt and ground pepper

In a medium skillet, cook bacon over medium heat, stirring occasionally, til crisp, 8 minutes. Drain on paper-towel-lined plate. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter. Arrange bacon, chicken, goat cheese, tomatoes, and avocado on top. Season with salt and pepper. Serve.


In small bowl, whisk together

2 T. white-wine vinegar
2 T. honey
salt and pepper

Add 1/4 C. olive oil, whisking as you pour. Store in airtight container or jar and refrigerate up to two weeks.
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