Light and Fresh Cobb Salad

Name: Light and Fresh Cobb Salad
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4-6 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 10 cups romaine lettuce, torn; 8 small tomatoes, cut in quarters; 1 avocado, sliced; 1 cup canadian old cheddar cheese, crumbled (or 1/2 cup crumbled blue cheese); 1 cup milk; 1/2 cup plain yogurt, drained; 2 tablespoons fresh chives, chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon dijpn mustard; 1 teaspoon granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup red wine vinegar or 1/4 cup white wine vinegar

Submitted by Chef mariajane

"This colourful main course salad is a sight to behold and is packed with vibrant and fresh flavours ro savour. The milk marinade helps the chicken grill to moist perfection."

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Ready In:: 36mins
Ingredients:: 14
Serves:: 4-6

ingredients

4 boneless skinless chicken breasts
10 cups romaine lettuce, torn
8 small tomatoes, cut in quarters
1 avocado, sliced
1 cup canadian old cheddar cheese, crumbled (or 1/2 cup crumbled blue cheese)
DRESSING
1 cup milk
¹⁄₂ cup plain yogurt, drained
2 tablespoons fresh chives, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon dijpn mustard
1 teaspoon granulated sugar
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ cup red wine vinegar or 1/4 cup white wine vinegar

directions

DRESSING: In a bowl, whisk together milk, yogurt, chives, thyme, mustard, sugar, salt and pepper; gradually whisk in vinegar.
In a shallow dish pour 1/4 cup of the dressing over chicken; turn to coat. Let stand 10 mintues. Set remaining dressing aside.
Meanwhile, preheat barbecue grill to medium or preheat broiler.
Place chicken on greased grill and close lid or on a foil-lined sheet if broiling (discard any excess marinade). Grilll or broil chicken for about 8 minutes per side or until no longer pink inside.
Transfer to a cutting board; ler stand for 3 minutes.
In a large bowl, toss lettuce wirh 1/2 cup dressing. Slice chicken into thin strips.
Divide lettuce among plates; top with chicken, tomatoes, avocado and cheese.
Drizzle wirh more dressing. (Extra dressing can be covered and refrigerated up to 3 days).
COOKING TIP: To drain yogurt, spoon 1 cup plain yogurt into a sieve lined with a coffee filter; set over a bowl and cover. Refrigerate and let drain for 4 hours or up to 1 day. Measure 1/2 cup.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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