ITKWM
Recipe of the Month:  JUNE 2000
COBB SALAD
   Serves 8
                      
From
"IN THE KITCHEN ~WITH MOM" p. 62
                  Ellayne Sapienza
fleeceworks hotmail.com
      1   pound boneless, skinnless chicken breast
      3   portabello mushrooms, sliced 
      2   medium green peppers, sliced
      2   medium Vidalia onions, cut into wedges
           light Italian salad dressing, for marinating
      1   pound thick sliced bacon
      1   head romaine lettuce
      1   head red leaf lettuce
    1/2   pound bleu cheese, crumbled
  1 1/2  cups Ken's Light Olive Oil Vinaigrette
      4    hard boiled eggs, cut into wedges
      1    avocado, sliced
      2    tomatoes (in season), cut into wedges
   
Slice the chicken into strips.  Marinate the chicken, mushrooms, green peppers and onions (separately) in the light Italian dressing.  You can marinate the chicken for a few hours or overnight, but marinate the vegetables for a shorter time (while the chicken is grilling).  Grill the chicken and the vegetables.  Cook the bacon in the microwave.  Break it into large pieces.  Let the chicken, vegetables and bacon cool before assembling the salad.

Mix the greens with the grilled vegetables, bacon and bleu cheese.  Add the olive oil vinaigrette and toss.

Arrange the grilled chicken, egg wedges, avocado slices and tomato wedges over the top.
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