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Recipe Detail

Tuscan Chicken Cobb Salad

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  • Brief Description

    Grilled chicken, crispy prosciutto, hard-boiled eggs, marinated mozzarella and tomatoes in a balsamic vinaigrette dressing make up this tasty salad.

  • Main Ingredient

    mixed greens

  • Category:  Salads

  • Cuisine:  American

  • Prep Time:  20 min(s)

  • Cook Time:  20 min(s)

  • Recipe Type:  Public

  • Source:

    Family Circle Magazine

  • Tags:

    BBQ Grilling Quick & Easy

  • Notes:

    (Use crumbled bacon if you don't have prosciutto). Boil the eggs, grill the chicken, cook and crumble the prosciutto, and mix up the dressing the day before to make quick work of assembling the salad when it comes meal-time.

  • Posted By:  mcarr

  • Posted On:  May 14, 2019

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Number of Servings:

Ingredients:

  1. 1/3 cups - balsamic vinegar
  2. 1 teaspoons - Dijon mustard
  3. 1 teaspoons - sugar
  4. 1/2 teaspoons - salt
  5. 1/4 tablespoons - black pepper
  6. 1/3 cups - extra virgin olive oil
  7. 1 1/4 pounds - boneless, skinless chicken breasts
  8. 4 ounces - prosciutto or soppressata cut into thin strips
  9. 5 ounces - baby kale or mixed greens
  10. 4 - hard-boiled eggs halved length-wise
  11. 2 - medium tomatoes cut into wedges
  12. 1 cups - marinated mozzarella balls halved
  13. 1/8 teaspoons - salt

Directions:

(If your eggs are not already boiled, heat water to boiling, add eggs, reduce heat slightly and allow to simmer for 12 minutes while prepping salad; remove from heat, run cold water over them, peel and halve).

For dressing - in a small bowl, whisk together balsamic vinegar, Dijon mustard, sugar, salt and pepper; while whisking, add olive oil in a thin stream.

Place chicken breasts in a dish and add 3 tablespoons of the dressing, turning to coat.

Heat grill to medium high. Meanwhile, cut prosciutto into thin strips and cook in a small skillet until crisp, about 5 minutes.

Add chicken to grill and cover; grill 9 to 12 minutes until cooked through, turning once. Remove from grill to a cutting board and cut into cubes; set aside.

On a large platter, toss kale or greens with 1/4 cup of dressing. Scatter the halved hard-boiled eggs over top, along with tomato wedges, chicken pieces, crispy prosciutto and the marinated mozzarella ball halves.

Sprinkle tomatoes and eggs with salt and serve salad with remaining dressing.


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