Classic Cobb Salad

Makes: 4  servings
Prep:   20 mins 
Cook:   15 mins 
 
Ingredients
  • 2 6 ounces boneless, skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons fresh lime juice
  • 2 teaspoons olive oil
  • 4 slices thick-cut bacon
  • 1 cup mayonnaise
  • 2 anchovy fillets, finely chopped
  • 2 tablespoons white wine vinegar
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh chives
  • 2 tablespoons water
  • 2 teaspoons fresh lime juice
  • pinch sugar
  • 1 2 pound head iceberg lettuce, chopped
  • 2 hard-cooked eggs, peeled and finely chopped
  • 1 ripe avocado, diced
  • 1 4 cup crumbled Roquefort cheese or blue cheese

Directions

1. Toss chicken with salt, pepper, and lime juice. Heat oil in large nonstick skillet over medium-high heat 1 minute. Add chicken; cover skillet and cook until golden brown, 6 to 7 minutes. Turn chicken, cover and cook 6 to 7 minutes more, or until instant-read thermometer inserted in thickest portion of each breast registers 170 degrees F. Wrap chicken in a large piece of foil and seal. Cool 20 minutes, then dice.

2. Meanwhile, cook bacon in same skillet over medium heat until crisp, 7 to 8 minutes. Drain.

3. For dressing, combine mayonnaise, anchovies, vinegar, parsley, chives, water, lime juice, and sugar in bowl.

4. Arrange lettuce on a large platter, then arrange chicken, eggs, avocado, cheese, and bacon in rows over top. Serve with dressing. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • Calories(kcal)840,
  • Protein(gm)35,
  • Carbohydrate(gm)15,
  • Fat, total(gm)73,
  • Cholesterol(mg)222,
  • Saturated fat(gm)17,
  • Dietary Fiber, total(gm)4,
  • Sodium(mg)1228,
  • Percent Daily Values are based on a 2,000 calorie diet
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