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California Grilled Chicken Cobb Salad

California Grilled Chicken Cobb Salad





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  • 6 cups torn Bibb (Boston) lettuce
  • 2 cups baby spinach
  • 2 cups sliced grilled chicken
  • 4 slices cooked bacon, crumbled
  • 4 hard cooked eggs, quartered
  • 2 small avocados, sliced lengthwise
  • 4 ounces goat cheese, crumbled
  • 1 cup halved grape tomatoes
  • 1/2 cup black or green olives, pitted
  • 1/2 cup sun dried tomatoes, drained and patted dry
  • 1/2 cup orange segments OR blood orange segments
  • 1/2 cup fresh pomegranate arils

Citrus Basil Vinaigrette

  • 1/3 cup Mazola® RightBlend® Oil
  • Juice from 2 large fresh oranges, about 1/2 cup
  • 1 tablespoon honey
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh basil
  • Sel et poivre, au goût



  1. Combine vinaigrette ingredients in a small bowl and stir well to combine; set aside.
  2. Arrange lettuce and spinach on large serving platter. Top with layers of remaining salad ingredients. Serve immediately with vinaigrette.

Serving Suggestion: Grilled hanger steak slices or shrimp in place of chicken are also great for this hearty main dish salad.

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