Saturday, August 22, 2009

Grilled Chicken Cobb Salad

WOW - are we having a heat wave in NJ! I couldn't stand the thought of turning on the oven or working over a hot stove - so salad with chicken cooked on the grill - perfect! I actually cooked the bacon in the toaster oven, which worked out perfectly. I have been trying to make healthy choices and use only the best quality meats - looks like I slipped up a little with the bacon :). But, if I am going to eat anything unhealthy it will most likely be salty meat - think bacon, pork roll, salami... I so love my Jersey tomatoes - delicious with avocados and feta!

Grilled Chicken Cobb Salad
Recipe Courtesy of

Serves 4.

6 bacon slices, cut into 1-inch-wide pieces
1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
2 to 3 tablespoons Vinaigrette
Grilled Chicken Cutlets, thinly sliced crosswise
4 ounces feta cheese, crumbled (1 cup)
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
Coarse salt and ground pepper

In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.

Makes 1 cup.

1/3 cup white-wine vinegar
1/4 cup Dijon mustard
2 teaspoons honey
1/2 cup olive oil
Coarse salt and ground pepper

In a small bowl or jar, combine 1/3 cup white-wine vinegar, 1/4 cup Dijon mustard, and 2 teaspoons honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.

No comments:

Post a Comment