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Grilled Cobb Salad

1 14 lbs boneless skinless chicken breast halves
3 tablespoons balsamic vinaigrette
2 eggs
6 cups roughly chopped romaine lettuce
1 tomatoes, halved and thinly sliced
1 avocado, peeled,pitted and thinly sliced
1 (14 ounce) candrained baby corn, rinsed
6 slices bacon, cooked and cut into 1 inch pieces
2 green onions, thinly sliced
13 cup blue cheese, crumbled
23 cup balsamic vinaigrette (or your preferred dressing)


Heat your grill; when ready, place chicken on and cook 15-20 minutes or until chicken is no longer pink in the center, turning and brushing frequently with the 3 tablespoons salad dressing; remove chicken, place on a plate and cover to cool for at least 30 minutes. Place eggs in a small saucepan and add water to cover eggs by 1 inch; bring to a boil, immediately remove from heat; cover and let stand 15 minutes; drain, rinse with cold water, then leave them in ice water for 10 minutes. Cut chicken crosswise into 1/4-inch thick slices; peel eggs and cut them into slices. Arrange lettuce on a large serving platter; arrange chicken, eggs, tomato, avocado, corn and bacon over the lettuce; sprinkle with onions and blue cheese; drizzle with salad dressing.

Source: www.food.com