Cobb Salad With Balsamic Shallot Vinaigrette
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
1 To make the vinaigrette, combine the vinegar, salt, and pepper in a blender
2
With the machine running, gradually add the oil
3
Add the shallots and pulse briefly to combine
4
Pour into a serving bowl and set aside
5
2 Pound each chicken breast half between 2 heavy duty plastic bags with a flat meat pounder to an even 1/2-inch thickness
6
Season with the salt and pepper
7
Heat the oil in a large nonstick skillet over medium high heat
8
Add the chicken and cook, turning halfway through cooking, until golden brown on both sides, about 6 minutes
9
Add ¼ cup water, reduce the heat to medium-low, and cover
10
Simmer until the chicken feels firm when pressed in the center, about 8 minutes
11
Uncover, increase the heat to high, and cook until the liquid is evaporated and the chicken is sizzling, about 1 minute
12
Transfer chicken to a carving board and let cool
13
Cut the chicken into bite-sized pieces
14
3 Spread the lettuce on a large platter
15
Top with the chicken, tomatoes, avocados, bacon, hard-boiled eggs, and blue cheese arranged in rows
16
Serve immediately, with the vinaigrette passed on the side
17
1 To make the vinaigrette, combine the vinegar, salt, and pepper in a blender
18
With the machine running, gradually add the oil
19
Add the shallots and pulse briefly to combine
20
Pour into a serving bowl and set aside
21
2 Pound each chicken breast half between 2 heavy duty plastic bags with a flat meat pounder to an even 1/2-inch thickness
22
Season with the salt and pepper
23
Heat the oil in a large nonstick skillet over medium high heat
24
Add the chicken and cook, turning halfway through cooking, until golden brown on both sides, about 6 minutes
25
Add ¼ cup water, reduce the heat to medium-low, and cover
26
Simmer until the chicken feels firm when pressed in the center, about 8 minutes
27
Uncover, increase the heat to high, and cook until the liquid is evaporated and the chicken is sizzling, about 1 minute
28
Transfer chicken to a carving board and let cool
29
Cut the chicken into bite-sized pieces
30
3 Spread the lettuce on a large platter
31
Top with the chicken, tomatoes, avocados, bacon, hard-boiled eggs, and blue cheese arranged in rows
32
Serve immediately, with the vinaigrette passed on the side