CLASSIC COBB-SALAD
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
8 slices bacon, chopped
4 eggs
2 skinless boneless chicken breasts
Zest in strips and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1/4 cup each apple cider vinegar and oil
1/2 onion, minced
1 tbs mustard
2 avocados
2 tomatoes, chopped
1 head lettuce, torn
4 oz cheese, crumbled
Cook bacon in a skillet until crisp, drain. Place eggs in a pan, cover with water. Bring to a simmer, remove from heat, let stand 12 min. Drain. Peel eggs, chop eggs, season. *Combine chicken, zest, juice, bay leaves, thyme, and salt in a pan, add enough water to cover chicken. Bring to a simmer, cook until done. Transfer chicken to a cutting board, let rest 5 min. *MAKE DRESSING---Whisk vinegar, onion, mustard, and salt in a bowl. Whisk in oil, season. Dice chicken, toss with 1 tbs dressing in a separate bowl. *Halve, pit, and dice avocados. Season tomatoes. Add lettuce to bowl on top of dressing. Arrange bacon, eggs, chicken, avocados, tomatoes, and cheese on top of lettuce. When ready to SERVE, toss salad, season, & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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