Cobb Salad Tacos

Name: Cobb Salad Tacos
Ingredients: 2 large eggs; 2 center-cut bacon, slices; 2 tablespoons shallots, minced; 2 garlic cloves, minced; 2 tablespoons red wine vinegar; 1 12 tablespoons extra-virgin olive oil; 14 teaspoon Dijon mustard; 2 cups rotisserie chicken breasts, skinless, boneless, shredded; 2 tablespoons canola mayonnaise (such as Hellmann's); 2 tablespoons low-fat buttermilk; 1 ounce blue cheese, crumbled (about 1/4 cup); 8 (6 inch) corn tortillas; 2 cups iceberg lettuce, thinly sliced; 12 cup tomatoes, diced; 12 ripe avocado, peeled, chopped

15 ingredients

17 steps

Ingredients

2 large eggs
2 center-cut bacon, slices
2 tablespoons shallots, minced
2 garlic cloves, minced
2 tablespoons red wine vinegar
1 12 tablespoons extra-virgin olive oil
14 teaspoon Dijon mustard
2 cups rotisserie chicken breasts, skinless, boneless, shredded
2 tablespoons canola mayonnaise (such as Hellmann's)
2 tablespoons low-fat buttermilk
1 ounce blue cheese, crumbled (about 1/4 cup)
8 (6 inch) corn tortillas
2 cups iceberg lettuce, thinly sliced
12 cup tomatoes, diced
12 ripe avocado, peeled, chopped

Directions

1

Place eggs in a large saucepan.
2

Cover with water to 1 inch above eggs.
3

Bring just to a boil.
4

Remove from heat; cover and let stand 13 minutes.
5

Drain; cool in ice water 5 minutes.
6

Peel and dice eggs.
7

Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes).
8

Remove bacon from pan, reserving drippings in pan.
9

Drain bacon on paper towels; crumble bacon, and set aside.
10

Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently.
11

Remove from heat; add vinegar, oil, and mustard, stirring until combined.
12

Add chicken to pan; toss to coat.
13

Combine mayonnaise and buttermilk in a small bowl, stirring until smooth.
14

Stir in cheese.
15

Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.
16

Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado.
17

Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.