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Cobb Salad

Categories:
salads, light meals, chicken

1 pound boneless skinless chicken breasts; trimmed
2 slices bacon
12 cups washed romaine lettuce
--dried and torn
2/3 cup blue cheese dressing
--see recipe
3 vine-ripened tomatoes; seeded and diced

1. Place chicken in a skillet or saucepan and add salted water to cover. Bring to a simmer over medium heat. Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10 minutes. Transfer chicken and poaching liquid to a shallow dish. Cover and refrigerate, letting chicken cool in the liquid.

2. Meanwhile, in a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.

3. Cut cooled chicken into 1/2-inch dice.

4. In a large bowl, toss lettuce with 1/3 cup dressing. Divide among 4 plates. Arrange chicken, bacon and tomatoes over lettuce and drizzle with remaining 1/3 cup dressing. Serve immediately.

Makes about 14 cups, for 4 main course servings.

200 calories per main-course serving; 26 grams protein; 8 grams fat (3 grams saturated fat); 11 grams carbohydrate; 335 mg sodium; 61 mg cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00




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