Grilled Chicken Cobb Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was so delicious. A Great meal when served with a hot crusty roll. A friend served it at a luncheon & shared the recipe. I believe it originally came from a Martha Stewart booklet, however it has been tweaked just a little. Please adjust the quantity of ingredients to suit your own tastes and the size of servings you desire. Enjoy. Ingredients:
6 slices cooked bacon, cut into large pieces |
1 avocado, peeled, sliced, cut into 1-inch pieces |
2 cups cherry tomatoes, halved or 2 cups roma tomatoes, diced |
1 cup feta cheese, crumbled |
2 -4 cooked chicken cutlets, cut into 1-inch slices (see below for great recipe option) |
2 -3 tablespoons vinaigrette dressing (see below for option) |
coarsely chopped romaine lettuce |
Directions:
1. Chicken Option:Marinate 4 chicken breasts that have been pounded thin a mixture of 2 Tbs olive oil, 1/4 cup white wine vinegar, 3 Tbs fresh chopped thyme, 1 tsp salt, 1/2 tsp pepper. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
2. Vinaigrette Option: Combine 1/3 cup white wine vinegar, 1/4 cup Dijon mustard, 2 tsp honey, salt & pepper. Shake to combine & add 1/2 cup olive oil. Shake.
3. Toss lettuce with vinaigrette of your choice.
4. Arrange lettuce on plates.
5. Arrange bacon, tomatoes, chicken, avocado & feta on top. Season with salt & pepper & serve.
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