0

Roast Chicken Cobb Salad

 

Roast Chicken Cobb Salad

Prep Time: 20 Mins Cooking Time: 10 Mins Total Time: 30 Mins

Ingredients:

  • 4 ounces mayonnaise
  • 1 tablespoon minced garlic
  • 4 ounces buttermilk yogurt
  • 1 tablespoon lemon juice
  • 4 ounces blue cheese, crumbled
  • Salt and pepper
  • 4 heads butter lettuce, trimmed and washed
  • 8 strips thick-cut bacon
  • 4 (6-ounce) boneless chicken breasts
  • 6 cups water
  • 3 tablespoons white wine vinegar
  • 4 eggs
  • 1 pint cherry tomatoes
  • 2 avocados, sliced

Directions:

  1. To make blue cheese dressing, in a small mixing bowl combine mayonnaise, garlic, buttermilk yogurt, lemon juice, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving.
  2. Place butter lettuce in a large bowl.
  3. Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Remove with a slotted spoon and transfer into paper towels to drain.
  4. Discard all but about 2 tablespoons of bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 6 to 8 minutes total. Transfer chicken to a plate.
  5. Bring water and 3 tablespoons of vinegar to boil in a nonreactive saucepan. Reduce heat to medium-low so the water just simmers. Crack eggs into a small cup. Slide eggs into bubbling water. Let eggs poach for 3 minutes. Remove each egg with a slotted spoon.
  6. Toss butter lettuce with 6 to 8 ounces of blue cheese dressing. Season with salt and pepper. Top salad with chicken, poached egg, tomatoes, sliced avocados, and bacon.
  7. Save remaining blue cheese dressing for your next party.