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The EatingWell Cobb Salad

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
Originally developed at a Hollywood restaurant, this classic salad has endured endless interpretation. Our version is fairly true to the original, although we've left the blue cheese optional. Make it a Meal: warm up a crusty baguette and pour a crisp, cold glass of sparkling wine to accompany this salad.
RECIPE INGREDIENTS
3 tablespoons  white-wine vinegar
2 tablespoons  finely minced shallot
1 tablespoon  Dijon mustard
1/4 teaspoon  salt
1 teaspoon  freshly ground pepper
3 tablespoons  extra-virgin olive oil
10 cups  mixed salad greens
1/2 pound  shredded cooked chicken breast (1 large breast half) (see Tip)
2   eggs, hard-boiled, peeled and chopped (see Tip)
2 strips  bacon, cooked and crumbled
2   medium tomatoes, diced
1   large cucumber, seeded and sliced
1   avocado, diced
1/2 cup  crumbled blue cheese (optional)

Tips:
To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
The EatingWell Cobb Salad Recipe at Cooking.com
DIRECTIONS
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.


Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 314
Fat. Total: 23g
Protein: 16g
Carbohydrates, Total: 15g
Fat, Saturated: 4g
Fiber: 8g
Cholesterol: 127mg
Sodium: 364mg
% Cal. from Fat: 66%
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