Cobb Salad

Name: Cobb Salad
Ingredients: 3 boneless skinless chicken breasts; 1 dash salt; 1 dash pepper; 2 teaspoons olive oil; 6 slices bacon; 1 garlic clove, minced; 14 cup red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 12 teaspoon sugar; 12 teaspoon Worcestershire sauce; 34 cup extra virgin olive oil; 1 dash salt; 1 dash pepper; 12 cups mixed salad greens; 2 tomatoes, diced; 2 avocados, pitted and diced; 2 eggs, hard boiled, chopped; 14 lb blue cheese, crumbled; 14 cup fresh chives, crumbled

20 ingredients

10 steps

Ingredients

3 boneless skinless chicken breasts
1 dash salt
1 dash pepper
2 teaspoons olive oil
6 slices bacon
1 garlic clove, minced
14 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
12 teaspoon sugar
12 teaspoon Worcestershire sauce
34 cup extra virgin olive oil
1 dash salt
1 dash pepper
12 cups mixed salad greens
2 tomatoes, diced
2 avocados, pitted and diced
2 eggs, hard boiled, chopped
14 lb blue cheese, crumbled
14 cup fresh chives, crumbled

Directions

1

Heat the 2 t olive oil in a heavy frying pan, over med-high heat.
2

Add then chicken and cook until browned on both sides, about 2 minutes on each side, then reduce heat to medium and cook until breasts are done and no longer pink in the middle.
3

Move to a cutting board and let cool, cut each breast into strips against the grain, set aside.
4

Drain the pan of any drippings and cook bacon over medium heat, until crispy, about 6 minutes.
5

Move bacon to a plate covered with paper towels, when bacon is cool chop and set aside.
6

In a small bowl, combine the garlic, vinegar, lemon juice, mustard, sugar, and Worcestershire Sauce.
7

Slowly whisk in the extra virgin olive oil.
8

Season with salt and pepper to taste.
9

Place the mixed greens in a large serving bowl, top with chicken, tomatoes, avocado, eggs, blue cheese, bacon and chives.
10

Serve with vinegeratte.