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Cobb Salad


COBB SALAD
Bahama Breeze Copycat Recipe


2 (6 oz each) boneless, skinless chicken breasts
1 teaspoon Creole seasoning blend
8 cups spring mix of lettuce, washed and dried
8 ounces finely shredded Mexican blend cheese
4 hard boiled eggs, sliced with egg slicer
1 cup avocado, 1/2-inch diced
1 cup Roma tomatoes, 1/4-inch diced
4 slices bacon cooked crisp, 1/4-inch sliced strips
1/2 cup pumpkin seeds, toasted
1 cup Citrus Vinaigrette (recipe follows)
1 cup Blue Cheese Dressing (your favorite)

Season chicken on both sides with Creole seasoning. Grill on each side until done, or until chicken reaches 165–170 degrees . Remove from grill and refrigerate until fully chilled.

Place the salad mix in a chilled serving bowl. Arrange, cheese blend, sliced eggs, avocado, diced tomatoes, crisp bacon strips and pumpkin seeds neatly on top of salad.  Slice the cold grilled chicken on a clean cutting board and place on top of salad. Serve family style and toss with dressings at the table or serve on the side.

CITRUS VINAIGRETTE
2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 teaspoons minced garlic
1 teaspoon honey
1/2 teaspoon Creole seasoning

Combine all of the ingredients in a blender and process until thoroughly blended.

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