Cobb Salad Recipe
Ingredients
| Half chicken breasts -€“ 6, skinless, boneless | ||
| White wine | 1/4 Cup (16 tbs) | |
| Tarragon | 1 Tablespoon, chopped | |
| Belgian endives | 3 | |
| Green leaf or Boston lettuce -€“ 1 ½ heads, shredded | ||
| Carrots -€“ ½ cup, grated | ||
| Red cabbage -€“ ½ cup, shredded | ||
| Artichoke hearts -€“ 14, canned, drained, sliced or Hearts of palm -€“ 6, in water, drained, sliced | ||
| Eggs -€“ 6, hard-boiled, sliced | ||
| Avocado | 1 | |
| Tomatoes | 3 | |
| Shallots | 3 Tablespoon, minced (DRESSING) | |
| Honey | 1 Teaspoon (DRESSING) | |
| Lemon juice | 1/4 , squeezed (DRESSING) | |
| Salt | 1 Teaspoon (DRESSING) | |
| Balsamic vinegar | 1 Tablespoon (DRESSING) | |
| Red wine vinegar | 4 Cup (16 tbs) (DRESSING) | |
| Olive oil | 1/4 Cup (16 tbs) (DRESSING) | |
| Black pepper | 1 To taste (DRESSING) | |
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.
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.
Chef
