What’s Cooking Wednesday Recipe of the Week

Cobb Salad with Basil Vinaigrette

Cobb Salad with Basil Vinaigrette
Author: 
Recipe type: Salad
Serves: 4
 
Ingredients
  • For the Chicken:
  • 2 boneless, skinless chicken breasts
  • ⅛ cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, crushed
  • salt and pepper
  • For the dressing:
  • ¼ cup balsamic vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ⅓ cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • 6 basil leaves, chopped
  • salt and pepper
  • For the Salad:
  • 2 cups baby romaine or spring mix
  • 2 cups shredded romaine hearts
  • 1 cup chopped artichoke hearts
  • 1 cup chopped tomatoes
  • 4 hardboiled eggs, sliced
  • 6 pieces of bacon, chopped
  • 1 avocado, diced
  • 2 chicken breasts, grilled and sliced
Instructions
  1. Marinate the chicken for at least 4 hours, or overnight.
  2. - Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.
  3. Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.
  4. Combine the lettuces in a bowl.
  5. Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes).
  6. Sprinkle a pinch of salt and ground pepper over the top then toss to mix.
  7. Add the remaining salad ingredients and the sliced chicken.

You can look foward to new tasty recipes every Wednesday!

 

Until next time, stay amazing!

 

Felicia

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