Chicken Cobb Salad Hoagies |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This is a fantastic way to use up left over chicken or a store bought rotisserie chicken, and a great cold sandwich for a hot summer day. No need to cook and no need to knock yourself out to make a quick, healthy and satisfying lunch or dinner! I admit that I do like to poach boneless, skinless chicken breast tossed with Mrs. Dash Garlic and Herb seasoning for this recipe. I poach extra to use in salads and just to snack on for a quick eat! Ingredients:
3 tablespoons olive oil |
1 tablespoon white wine vinegar |
1 teaspoon dijon-style mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 avocado, halved, seeded, peeled, and finely chopped |
1 1/3 cups chicken, cooked cubed |
2 roma tomatoes, chopped |
4 slices bacon, crisp-cooked, drained, and crumbled |
1/2 cup blue cheese, crumbled |
4 boston lettuce leaves |
4 hoagie rolls, split, hollowed out, and toasted |
2 hard-cooked eggs, chopped |
Directions:
1. For dressing, in a small bowl whisk together the olive oil, vinegar, mustard, salt, and pepper. Stir in avocado; set aside.
2. In a medium bowl combine the chicken, tomatoes, bacon, and blue cheese. Pour dressing mixture over chicken mixture and toss to coat. Place lettuce leaves on the bottom halves of the hollowed-out hoagie buns. Spoon chicken mixture atop. Sprinkle with chopped eggs. Top with bun halves.
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