COBB SALAD WITH BALSAMIC SHALLOT VINAIGRETTE RECIPE | EPICURIOUS.COM
It is a salad, but cobb salad was never meant to be a healthful or low-fat dish. Because Ryan Howard is a conscientious eater, however, this version is a lighter version that still packs some punch from the familiar flavors of the original. Use reduced-fat blue cheese and turkey bacon, serve the dressing on the side, and dig into this classic mega-salad.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- To make the vinaigrette, combine the vinegar, salt,
- and pepper in a blender. With the machine running,
- gradually add the oil. Add the shallots and pulse
- briefly to combine. Pour into a serving bowl and set
- aside.
- Pound each chicken breast half between 2 heavy duty
- plastic bags with a flat meat pounder to an even
- 2-inch thickness. Season with the salt and pepper.
- Heat the oil in a large nonstick skillet over medium high
- heat. Add the chicken and cook, turning halfway
- through cooking, until golden brown on both sides,
- about 6 minutes. Add ΒΌ cup water, reduce the heat
- to medium-low, and cover. Simmer until the chicken
- feels firm when pressed in the center, about 8 minutes.
- Uncover, increase the heat to high, and cook until
- the liquid is evaporated and the chicken is sizzling,
- about 1 minute. Transfer chicken to a carving board
- and let cool. Cut the chicken into bite-sized pieces.
- Spread the lettuce on a large platter. Top with the
- chicken, tomatoes, avocados, bacon, hard-boiled
- eggs, and blue cheese arranged in rows. Serve immediately,
- with the vinaigrette passed on the side.
- Adapted from Diamond Dishes by Julie Loria (Lyons Press/ $24.95) Excerpts copyright 2011 by Julie Loria, with permission of Lyons Press
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