Ingredients
Chicken Cobb Salad
with Red Wine V inaigrette
2 chicken breast, skinless boneless 6 cups romaine lettuce, roughly chopped 2 cups watercress, tough stems removed 2 hard-boiled eggs, roughly chopped 2 tomatoes, diced 1 avocado, pitted, peeled and diced
6 slices bacon, cooked crumbled ½ cup crumbled Roquefort cheese Red Wine Vinaigrette ¼ cup red wine vinegar 1 clove garlic, minced ½ tsp. Dijon mustard ¼ tsp. kosher salt ½ tsp. ground black pepper ⅓ cup extra virgin olive oil
Directions 1. Season chicken breasts with salt and pepper and place in SmartSteamer. Fill Water Tray with 1¾ cups water. Microwave on high for 15 minutes or until no longer pink. 2. Remove from microwave, chop chicken into chunks. 3. In the Quick Shake Container, mix all ingredients for the red wine vinaigrette, shake to mix. 4. Combine the romaine and watercress and place onto a large serving platter. 5. Arrange the eggs, tomatoes, chicken, avocados, bacon and blue cheese in strips on top of the greens. 6. Drizzle with some of the vinaigrette dressing. Serve immediately. Place remaining dressing at the table.
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