Thursday, July 22, 2010

COBB Salad

Serves: 4


2 each 6oz Chicken Breast, boneless, skinless
1 tsp. Creole seasoning blend
8 cups Spring mix of lettuce, washed, dried
8 ounces finely shredded cheese (Mexican blend)
4 hard boiled eggs, sliced with egg slicer
1 cup Avocado, 1/2” diced
1 cup Roma Tomatoes, ¼” diced
4 slices bacon cooked crisp, ¼” sliced strips
½ cup pumpkin seeds, toasted
1 cup Citrus Vinaigrette (see recipe below)
1 cup Blue Cheese Dressing “your favorite”


Season Chicken on both sides with Creole seasoning Grill on each side until done, or until chicken reaches 165 – 170ºF. Remove from grill and refrigerate until fully chilled.
Place the salad mix in a chilled serving bowl. Arrange, cheese blend, sliced eggs, avocado, diced tomatoes, crisp bacon strips and pumpkin seeds neatly on top of salad.
When done, slice the grilled chicken on a clean cutting board and place on top of salad.
Serve family style and toss with dressings at the table or serve on the side. Enjoy!!!

Citrus Vinaigrette


2 Tbsp. olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
½ tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...