VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 small head chicory |
| 1 small head Romaine lettuce |
| 1 bunch watercress |
| 2 whole boneless, skinless chicken breast |
| 1/4 cup pickle juice |
| Pickled Pepper Dressing |
| 8 sweet or spicy gherkins, diced & divided |
| 2 oz blue cheese, crumbled |
| 1 large ripe avocado, cut in cubes |
| 2 hard boiled eggs, cut in pieces |
| 2 medium tomatoes, seeded & cubed |
| 8 slices cooked bacon, crumbled |
PICKLED PEPPER DRESSING:
| 1/2 cup olive oil |
| 1/2 cup chopped fresh basil |
| 2 cloves garlic, pressed |
| 3 Tbsp Parmesan cheese |
| 4 Tbsp finely chopped sweet pickled red or cherry peppers |
DIRECTIONS: In a large bowl, toss together Chicory & Romaine lettuce. Add half the watercress, set aside. In a large skillet over medium high heat, simmer chicken in pickle juice 5 to 7 minutes or until no pink juice run when meat is pierced with a knife. Set aside to cool. Meanwhile, prepare dressing. Toss greens with half of the dressing & half of the diced pickles; spread mixture on a large round plate. Cut chicken into cubes. Mound cheese in center of greens & arrange chicken, avocado, eggs & tomatoes in a spooked pattern on top of greens. Spoon remaining dressing over salad. Sprinkle bacon & remaining pickles over salad. Garnish with watercress. Refrigerate 15 to 30 minutes or until cold. DRESSING: With a wire whisk in a medium bowl, blend together oil, basil, garlic, cheese & pickled peppers.
SERVINGS: 6
SERVING TIPS: Recipe is from http://www.ilovepickles.org where additional recipes are available.
COBB SALAD 2