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 ¼ 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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
