Southwest Chicken Cobb Salad

Southwest Chicken Cobb Salad


2 cloves garlic
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon anchovy paste
½ teaspoon ground cumin
1 cup Dierbergs olive oil
¾ cup grated parmesan cheese

8 slices Dierbergs Bakery French baguette, about ½-inch thick
8 tablespoons Southwest Caesar Dressing
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon coarse salt

8 large romaine lettuce leaves
2 cups shredded cooked chicken
4 slices bacon, cooked crisp and crumbled
16 homegrown grape or baby heirloom tomatoes, halved
2 hard-cooked eggs, sliced
1 avocado, pitted, peeled, and diced


FOR DRESSING  Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped.

Add egg yolks, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, anchovy paste, and cumin; process until well mixed.

With machine running, pour oil through feed tube in slow, steady stream.

Place in bowl; stir in parmesan cheese. Cover and chill several hours or overnight to develop flavors. (Can be refrigerated up to 3 days.)

  Spread about 1 tablespoon of the Dressing over each bread slice. Place on foil-lined baking sheet.

In small bowl, stir together cumin, oregano, and salt; sprinkle over bread slices.

Broil 4 inches from heat source until golden brown, about 30 seconds.

TO ASSEMBLE SALAD  Stack 2 lettuce leaves on 4 serving plates.

Divide chicken, bacon, tomatoes, eggs, and avocado among plates.

Place dollop of Dressing over top. Serve with 2 Croutons.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 776
Cholesterol: 243 mg
Fat: 62 g
Sodium: 913 mg
Carbohydrates: 21 g
Protein: 34 g
Fiber: 3 g