Monday, September 10, 2012

Chicken Cobb Salad

Hello!! It has been a minute since my last post...but I have been SUPER busy starting a new school year (my FIRST "real" year, by the way, as a third grade teacher :-) ) and finishing up planning our wedding (October 13..woop woop!!) but it doesn't mean I haven't been cooking.  I just need to catch up with my blog.  Only so many hours in the day. Le sigh.
Aaanyway.  Since we are SO close to our wedding, we've been trying to eat light.  Also, I have just discovered some awesome local farmer's markets and have been trying to take advantage of them while I can!! Honestly, I don't know what I ever did without Farmer Markets!!
So. Salad. I love Panera Bread's Chopped Chicken Cobb salad so this is kind of a copy cat of that one.  Here's whatcha need:
-2 boneless, skinless chicken breasts, pounded thin (about 1 inch thick)
-1 ripe avocado
-1 tomato
-1 bag of lettuce
-Gorgonzola (pre-packaged are cheaper than the big wedge!)
-3 hard boiled eggs
-Kraft Light Ceasar/Italian Dressing
The first thing I did was hard boil the eggs.  Holy cow. It took FOREVER! But I think this step is worth it.  They really add to the salad.
I cooked the chicken next.  I drizzled my grill pan with some (garlic-infused) EVOO.  Regular EVOO will work just fine!  I salt and peppered my chicken liberally on both sides and got them grilling.  When I saw that they were cooked through (no pink) I removed them and let them "rest" on my cutting board, under foil, for about 5 minutes before slicing them into bite sized chunks.  I put it in the fridge to bring the temp down for about 10-15 minutes.
Letting meat rest is something I learned for all of my extensive Food Network watching.  Let me just say, it really keeps your meat JUICY!! It seems like a step worth skipping but I will tell you, it's not.
The rest is all assembly.  I dumped out the bag of lettuce, chopped up the tomato and avocado and sprinkled some Gorgonzola on top.  When the chicken and egg were ready to go, I topped the salad with that.
I drizzled some of the Kraft Light Ceasar/Italian dressing and tossed it all together.  I added some freshly ground black pepper to taste and that's it!
It was SO good!! ANNNND filling.  I turn my nose up at salads often...but this really got me full.  The creamy avocado mixed with the bite of the Gorgonzola was to die!
Some things I MIGHT do next time:
-Add some crumbled turkey bacon (My fiance, Dan opted against this one.  He was sure the chicken and egg would be enough.  We didn't miss it...but coulda been a nice touch)
-Add some toasted walnuts.  I love walnuts on just about everything...but they were just too expensive for my budget today.
-Next time, I might add some craisins for chewy sweetness.
Of course, feel free to use whatever dressing you want!  I thought the Light Ceasar/Italian was a perfect fit.  You definitely want something lighter since the salad is so hearty.
That's it!! Try it out and tell me whatcha think.
Soon, I will be posting an AWESOME recipe for yellow zucchini soup.  Seriously, you will dream about the stuff.
Til next time

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