Chicken Cobb Salad
Source of Recipe
Source: Casual Cuisines of the World - Country Inn
List of Ingredients
For Dressing:
5 tablespoons buttermilk
3 tablespoons crumbled Roquefort cheese
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely chopped fresh chives
1 teaspoon finely chopped garlic
1/2 teaspoon freshly ground pepper
For Salad:
2 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/3 teaspoon salt
1/4 teaspoon freshly cracked pepper
8 slices bacon
2 hearts of romaine, carefully rinsed and cut into thin ribbons
3/4 cup diced avocado
3/4 cup seeded and diced tomato
6 hard-cooked eggs, peeled and diced
2/3 cup crumbled Roquefort cheese
Recipe
FOR DRESSING: In a small bowl, whisk together the buttermilk, Roquefort cheese, mayonnaise, sour cream, chives, garlic and ground pepper until smooth.
Prepare a fire in a charcoal grill or preheat a gas grill or broiler (griller) for 20 minutes.
Brush the chicken breasts with the olive oil and season with the tarragon, salt and cracked pepper. Place the chicken breasts on the grill rack or broiler pan and cook, turning as needed, until cooked through and golden on both sides, about 10 minutes total. To test for doneness, cut into the thickest part of a breast; the juices should run clear and the meat should be opaque throughout. Remove from the heat, let cool completely and then dice into 1/2-inch (12-mm) pieces.
Place a frying pan over medium heat. When it is hot, add the bacon and fry, turning once, until crispy on both sides, 2-3 minutes on each side. Using tongs, transfer to paper towels to drain, then chop coarsely into 1/2-inch (12-mm) pieces.
FOR SALAD: Place the romaine in the bottom of a large platter, mounding it neatly. On top, layer the grilled chicken, avocado, tomato, eggs, Roquefort cheese and bacon. The romaine should hardly be visible.
At the table, drizzle the Roquefort dressing over the salad and toss to coat evenly.
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