Recipe

Layered Cobb Salad Recipe

Add Step-by-Step Photos	Capebretonqt / All my dishes 7 months, 2 weeks ago A lovely salad that makes a nice main course on a hot night. Easy to prepare, and pretty to look at .... while it lasts. Prep:20m Cook:75m Servings:6	Capebretonq
	chicken bacon cheese salad

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henrie

california

Ingredients

For dressing

3 tablespoons red-wine vinegar

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 small garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

1/2 cup extra-virgin olive oil

For salad

3 skinless boneless chicken breast halves (1 1/4 pounds)

2 California avocados

1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)

6 bacon slices, cooked until crisp, drained, and finely chopped

3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces

2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)

2 bunches watercress, coarse stems discarded

2 hard-boiled large eggs, chopped fine

1/4 cup finely chopped fresh chives

Directions

Make dressing:

Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream.

Make salad:

Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.

Halve, pit, and peel avocados, then cut into 1/2-inch cubes.

Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.

Just before serving, pour dressing over salad and toss.

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