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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a variation on the classic Cobb salad. I love canned baby corn and thought the addition of it to this salad made it more interesting. Ingredients:
1 1/4 lbs boneless skinless chicken breast halves |
3 tablespoons balsamic vinaigrette |
2 eggs |
6 cups roughly chopped romaine lettuce |
1 tomato, halved and thinly sliced |
1 avocado, peeled,pitted and thinly sliced |
1 (14 ounce) can drained baby corn, rinsed |
6 slices bacon, cooked and cut into 1 inch pieces |
2 green onions, thinly sliced |
1/3 cup blue cheese, crumbled |
2/3 cup balsamic vinaigrette (or your preferred dressing) |
Directions:
1. Heat your grill; when ready, place chicken on and cook 15-20 minutes or until chicken is no longer pink in the center, turning and brushing frequently with the 3 tablespoons salad dressing; remove chicken, place on a plate and cover to cool for at least 30 minutes.
2. Place eggs in a small saucepan and add water to cover eggs by 1 inch; bring to a boil, immediately remove from heat; cover and let stand 15 minutes; drain, rinse with cold water, then leave them in ice water for 10 minutes.
3. Cut chicken crosswise into 1/4-inch thick slices; peel eggs and cut them into slices.
4. Arrange lettuce on a large serving platter; arrange chicken, eggs, tomato, avocado, corn and bacon over the lettuce; sprinkle with onions and blue cheese; drizzle with salad dressing.
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