Something I like to do is make familiar foods new again.  Here’s a way to take a classic Chicken Cobb Salad and mix it up.  In this recipe, the chicken breast becomes the main feature.  It’s then topped with fresh greens, avocado, tomatoes, bacon and blue cheese.

Ingredients:

4 whole chicken breasts

salt and pepper to taste

1 large bag of pre-washed field greens

2 tomaotes, diced

2 avocados, sliced

4 slices of cooked bacon, cut into small bite-sized peices

4 ounces of crumbled blue cheese

 

Dressing Ingredients:

1/3 cup of white vinegar

1 Tbsp of dijon mustard

3 Tbsp of honey

2/3 cup of olive oil

salt and pepper to taste

 

Begin by pounding each chicken breast into thin cutlets.  Season with salt and pepper.  Cook over a hot skillet 3-4 minutes per side or until brown.  Remove and let cool.

In a large bowl, assemble dressing ingredients.  Whisk until thoroughly combined.

Add field greens and toss in dressing.  Place the greens on top of each chicken breast.  Top with tomatoes, avocado, bacon and cheese.