Grilled Chicken Cobb Salad

Name: Grilled Chicken Cobb Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 6 slices cooked bacon, cut into large pieces; 1 avocado, peeled, sliced, cut into 1-inch pieces; 2 cups cherry tomatoes, halved or 2 cups roma tomatoes, diced; 1 cup feta cheese, crumbled; 2 -4 cooked chicken cutlets, cut into 1-inch slices (See below for great recipe option); 2 -3 tablespoons vinaigrette dressing (See below for option); coarsely chopped romaine lettuce

Submitted by Just Janie

"This recipe was so delicious. A Great meal when served with a hot crusty roll. A friend served it at a luncheon & shared the recipe. I believe it originally came from a Martha Stewart booklet, however it has been tweaked just a little. Please adjust the quantity of ingredients to suit your own tastes and the size of servings you desire. Enjoy."

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photo by ANN N.

Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

6 slices cooked bacon, cut into large pieces
1 avocado, peeled, sliced, cut into 1-inch pieces
2 cups cherry tomatoes, halved or 2 cups roma tomatoes, diced
1 cup feta cheese, crumbled
2 -4 cooked chicken cutlets, cut into 1-inch slices (See below for great recipe option)
2 -3 tablespoons vinaigrette dressing (See below for option)
coarsely chopped romaine lettuce

directions

Chicken Option:Marinate 4 chicken breasts that have been pounded thin a mixture of 2 Tbs olive oil, 1/4 cup white wine vinegar, 3 Tbs fresh chopped thyme, 1 tsp salt, 1/2 tsp pepper. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
Vinaigrette Option: Combine 1/3 cup white wine vinegar, 1/4 cup Dijon mustard, 2 tsp honey, salt & pepper. Shake to combine & add 1/2 cup olive oil. Shake.
Toss lettuce with vinaigrette of your choice.
Arrange lettuce on plates.
Arrange bacon, tomatoes, chicken, avocado & feta on top. Season with salt & pepper & serve.

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Reviews

Very good restaurant-quality salad that was perfect for a warm summer evening. I made as listed excet to use blue cheese instead of feta.

Ginny Sue
What a wonderful meal. And easy to make. Delicious and oh so satisfying. I made this salad as part of PAC 2006 and am very glad I did. It came together in a hurry on a busy night after work. I followed the recipe exactly except I used seasoned rice wine vinegar in the dressing. And it fit in perfectly with my low-carb "get ready for dd's wedding diet." This will definitely become a permanent addition to my recipe collection.

ANN N.