Cobb Salad
- 1 small head each Chicory and Romaine, cleaned and shredded
- 1 bunch watercress
- 2 whole boneless, skinless chicken breasts
- 1/4 cup pickle juice
- Pickled Pepper Dressing
- 8 sweet or spicy gherkins, diced and divided
- 2 ounces blue cheese, crumbled
- 1 large ripe avocado, cut in cubes
- 2 hard-boiled eggs, cut in pieces
- 2 medium tomatoes, seeded and cubed
- 8 slices cooked bacon, crumbled
Pickled Pepper Dressing
- 1/2 cup olive oil
- 1/2 cup chopped fresh basil
- 2 cloves garlic, pressed
- 3 tablespoons Parmesan cheese
- 4 tablespoons finely chopped sweet pickled red or cherry peppers
In a large bowl, toss together Chicory and Romaine lettuce. Add half the watercress; set aside. In a large skillet over medium high heat, simmer chicken breasts in pickle juice 5 to 7 minutes or until no pink juice runs when meat is pierced with a knife (160 degrees F). Set aside to cool.
Meanwhile, prepare dressing. Toss greens with half of the dressing and half of the diced pickles; spread mixture on a large round plate. Cut chicken into cubes. Mound cheese in center of greens and arrange chicken, avocado, eggs and tomatoes in a spoked pattern on top of greens. Spoon remaining dressing over salad. Sprinkle bacon and remaining pickles over salad. Garnish with watercress. Refrigerate 15 to 30 minutes or until cold. Serves 6 to 8
Pickled Pepper Dressing
With wire whisk in medium bowl, blend together oil, basil, garlic, cheese and pickled peppers.
Yield: 2/3 cup
Calories 400; total fat 29g; saturated fat 7g; cholesterol 115mg; sodium 450mg;
total carbohydrate 11g (dietary fiber 4g, sugars 7g); protein 24