Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSalads And Dressings - Chicken - Layered Cobb Salad
Famous Authors (View All Authors)
Salads And Dressings - Chicken -  Layered Cobb Salad Post by :YUMGAL01 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3260

Click below to download : Salads And Dressings - Chicken - Layered Cobb Salad (Format : PDF)

Salads And Dressings - Chicken - Layered Cobb Salad

For dressing:
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil

For salad:
3 skinless boneless chicken breast halves (1 1/4 lb)
2 California avocados
1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces
2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, halved and forced through a coarse sieve
1/4 cup finely chopped fresh chives

Make dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.

Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
Halve, pit, and peel avocados, then cut into 1/2-inch cubes.

Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.

Just before serving, pour dressing over salad and toss.

Cooks' note: ° Dressing can be made and salad assembled 1 hour ahead and chilled separately, covered.

Makes 4 to 6 main-course servings.

June 2002
If you like this book please share to your friends :

Salads And Dressings - Chicken -  Light Honey-mustard Chicken Salad Salads And Dressings - Chicken - Light Honey-mustard Chicken Salad

Salads And Dressings - Chicken -  Light Honey-mustard Chicken Salad
4 cups water 1 cup chopped onion 4 cloves garlic, chopped 3 rosemary sprigs 1 pound skinless boneless chicken breast 3 tablespoons egg substitute 3 tablespoons honey 2 tablespoons olive oil 1 tablespoon rice vinegar 2 teaspoons country-style Dijon mustard 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced 6 cups gourmet salad greens 12 (1/4-inch-thick) slices cucumber 1 medium tomato, cut into 8 wedges 1 (11 ounce) can mandarin oranges in light syrup, drained Combine the first 5 ingredients in a Dutch oven over medium-high heat. Bring to a boil; cover, reduce heat, and simmer for 12 minutes or

Salads And Dressings - Layered Chicken Salad Salads And Dressings - Layered Chicken Salad

Salads And Dressings - Layered Chicken Salad
3 cups cubed cooked chicken - divided 2 cups torn lettuce 1 cup cooked long grain rice 1 package - 10 ounces - frozen peas thawed 1/4 cup minced fresh parsley 2 large tomatoes, seeded and chopped 1 cup thinly sliced cucumber 1 small sweet red pepper chopped 1 small green pepper chopped Dressing: 1 cup mayonnaise 1/2 cup sour cream 1/2 cup raisins 1/2 cup finely chopped onion 1/4 cup sweet pickle relish 2 tablespoons milk 1/2 teaspoon celery seed 1/2 teaspoon dill seed 1/2 teaspoon ground mustard 1/2 teaspoon garlic salt Sweet red pepper rings and fresh parsley sprigs