Chicken Cobb Salad Hoagies

This is a fantastic way to use up left over chicken or a store bought rotisserie chicken, and a great cold sandwich for a hot summer day. No need to cook and no need to knock yourself out to make a quick, healthy and satisfying lunch or dinner! I admit that I do like to poach boneless, skinless chicken breast tossed with Mrs. Dash Garlic and Herb seasoning for this recipe. I poach extra to use in salads and just to snack on for a quick eat!

• Ready In: 35 mins
• Serves: 4
• Yields: 4 Sanwiches

Ingredients

• 3  tablespoons olive oil
• 1  tablespoon white wine vinegar
• 1  teaspoon dijon-style mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  avocado, halved, seeded, peeled, and finely chopped
• 1 1⁄3 cups chicken, cooked cubed
• 2  roma tomatoes, chopped
• 4  slices bacon, crisp-cooked, drained, and crumbled
• 1⁄2 cup blue cheese, crumbled
• 4  boston lettuce leaves
• 4  hoagie rolls, split, hollowed out, and toasted
• 2  hard-cooked eggs, chopped

Directions

1. For dressing, in a small bowl whisk together the olive oil, vinegar, mustard, salt, and pepper. Stir in avocado; set aside.
2. In a medium bowl combine the chicken, tomatoes, bacon, and blue cheese. Pour dressing mixture over chicken mixture and toss to coat. Place lettuce leaves on the bottom halves of the hollowed-out hoagie buns. Spoon chicken mixture atop. Sprinkle with chopped eggs. Top with bun halves.