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Cobb Salad

Healthycooking's picture
Ingredients
  Skinless, boneless chicken breasts halves 6
  White wine 1⁄4 Cup (4 tbs)
  Chopped fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Belgian endives 3
  Green leaf lettuce head/Boston lettuce head 1 1⁄2 , shredded
  Carrots 1⁄2 Cup (8 tbs), grated
  Red cabbage 1⁄2 Cup (8 tbs), shredded
  Canned artichoke hearts/6 hearts of palm, in water, drained, sliced 14 , drained, sliced
  Eggs 6 , hard boiled, sliced
  Avocado 1 Small, diced
  Tomatoes 3 , diced
For dressing
  Minced shallots 3 Tablespoon
  Honey 1 Teaspoon
  Freshly squeezed lemon juice 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Balsamic vinegar 1 Tablespoon
  Red wine vinegar 4 Cup (64 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Freshly ground black pepper To Taste
Directions

GETTING READY
1. Preheat oven to 400 ° F.
2. In the baking pan, arrange chicken breasts and pour over the wine. Sprinkle tarragon and allow the chicken to be baked for 20 minutes. Check for the doneness by inserting a knife. The interior should not be pink.
3. Keep aside the baked chicken and allow it to cool.
4. Cut cooled chicken into cubes and keep aside.

MAKING
5. Trim the root and separate the leaves from endives.
6. Arrange the 6 endive leaves on each of the 6 plates in such a way that it looks like a star.
7. In a bowl, mix lettuce, cabbage, and carrots. Divide the mixture into 6 equal portions and place on the endive leaves. Place 1 cup baked, cubed chicken onto the middle.
8. Create individual equal-sized piles of artichoke hearts, avocado, eggs, and tomatoes around chicken.
9. In a small bowl, mix all the ingredients of the salad.

SERVING
10. Drizzle dressing over each of the plate and serve immediately.

TIPS
You can use 8 ounces baked tofu instead of chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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