Chicken Cobb Salad (by Sarah Manaresi’s Kitchen)
2 Chicken breasts, sliced or a rotisserie chicken
4-6 slices of cooked turkey bacon
4 hard boiled eggs
4 cups of romaine lettuce
1/4 cup of cheddar cheese or blue cheese
1/2 cup of grape tomatoes
1 ear of fresh corn
Cook turkey bacon according to the package.
Cook chicken or use rotisserie chicken.
Place 4 large eggs in cold water and bring to a boil. Simmer for 15 minutes. Peel and chop.
Chop romaine lettuce.
Slice the grape tomatoes.
Husk the corn, and then cut the corn off of the cobb.
Assemble all of the ingredients. If you need a dressing, lite blue cheese or a lite ranch would be good choices.
Spring Greens and Roasted Chicken (adapted from Better Homes and Gardens)
2 1/4 pound purchased roasted chicken, chilled
15 ounce package mixed spring greens (about 8 cups)
2 cups fresh sliced strawberries, or blueberries
4 ounces Gorgonzola or blue cheese, crumbled (1 cup)
1/2 cup honey-roasted cashews or peanuts
1 lemon, halved
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Remove and discard skin from chicken. Pull meat from bones, discarding bones. Shred meat (you should have about 3-1/2 cups). Place greens on a platter. Top with chicken, strawberries, cheese and nuts. Drizzle with juice from lemon and oil; sprinkle with salt and pepper.
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