Light and Fresh Cobb Salad

This colourful main course salad is a sight to behold and is packed with vibrant and fresh flavours ro savour. The milk marinade helps the chicken grill to moist perfection.

• Ready In: 36 mins
• Serves: 4-6

Ingredients

• 4  boneless skinless chicken breasts
• 10  cups romaine lettuce, torn
• 8  small tomatoes, cut in quarters
• 1  avocado, sliced
• 1  cup  canadian  old cheddar cheese, crumbled (or 1/2 cup crumbled blue cheese)

• DRESSING

• 1  cup milk
• 1⁄2 cup plain yogurt, drained
• 2  tablespoons fresh chives, chopped
• 1  tablespoon fresh thyme, chopped
• 1  tablespoon  dijpn mustard
• 1  teaspoon granulated sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup red wine vinegar or 1⁄4 cup white wine vinegar

Directions

1. DRESSING: In a bowl, whisk together milk, yogurt, chives, thyme, mustard, sugar, salt and pepper; gradually whisk in vinegar.
2. In a shallow dish pour 1/4 cup of the dressing over chicken; turn to coat. Let stand 10 mintues. Set remaining dressing aside.
3. Meanwhile, preheat barbecue grill to medium or preheat broiler.
4. Place chicken on greased grill and close lid or on a foil-lined sheet if broiling (discard any excess marinade). Grilll or broil chicken for about 8 minutes per side or until no longer pink inside.
5. Transfer to a cutting board; ler stand for 3 minutes.
6. In a large bowl, toss lettuce wirh 1/2 cup dressing. Slice chicken into thin strips.
7. Divide lettuce among plates; top with chicken, tomatoes, avocado and cheese.
8. Drizzle wirh more dressing. (Extra dressing can be covered and refrigerated up to 3 days).
9. COOKING TIP: To drain yogurt, spoon 1 cup plain yogurt into a sieve lined with a coffee filter; set over a bowl and cover. Refrigerate and let drain for 4 hours or up to 1 day. Measure 1/2 cup.