Chicken cobb salad with mustard vinaigrette

8 servings

Ingredients

Quantity Ingredient
1½ pounds Small redskin potatoes
½ pounds Sliced bacon
3 Whole skinless, boneless chicken breasts
8 ounces White wine, water, stock or a combination of all three
1 medium Red pepper
1 medium Yellow pepper
½ bunch Scallions, sliced thinly
3 ounces Gorgonzola (bleu) cheese, crumbled
1 Garlic clove
1 tablespoon Dijon mustard
⅓ cup White wine vinegar
½ cup Vegetable oil
Salt to taste
Pepper to taste

Directions

To prepare the chicken cobb salad: Preheat the oven to 350'F.

Put the potatoes in a pot on top of the stove. Cover with cold, salted water. Bring to a boil. Boil until just tender, about 20 minutes.

Drain; cool. Cut into halves or quarters depending on the size of the potatoes. Put them in a large bowl and set aside. Lay the bacon slices in a single layer on a jelly roll pan. Bake in a 350'F. oven until crisp, about 15 minutes. Drain on paper towels. Crumble and add to the potatoes.

Put the chicken in a large skillet. Barely cover with water, white wine, stock or a combination of all three. Season with salt and pepper. Poach in the simmering liquid for 7 minutes. Turn chicken over. Continue cooking until the chicken is just white throughout and springy to the touch. Remove from liquid. Cool to room temperature.

Cut into ¼" julienne strips. Add the chicken strips to the potatoes.

Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

Related recipes