Cobb Salad Panzanella
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Ingredients
3 tbsp olive oil
2 cloves garlic, minced
4 slices Ciabatta loaf, about 1/2-inch (1cm) thick
1/2 lb boneless skinless chicken breasts
1/4 tsp each salt and freshly ground pepper
4 cup torn romaine lettuce
1 tomato, chopped
1 cup half-moon sliced cucumbers
2 green onions, finely sliced
1 small ripe avocado, peeled and chopped
4 egg hard cooked, peeled and sliced
1/4 cup finely crumbled blue cheese
4 slices bacon, cooked and crumbled
1/2 cup ranch dressing
Nutritional Facts
Amount Per Serving
600 Calories
Fat
43g
Saturated Fats
8g
Fibre
3g
Sugars
4g
Protein
29g
Directions
- Preheat grill to medium heat; grease grate well. Stir olive oil with garlic; brush half over Ciabatta slices. Season chicken with salt and pepper; toss with remaining garlic oil.
- Grill chicken until cooked through, approximately 5 to 7 minutes per side; let stand for 5 minutes. Meanwhile, grill bread until grill-marked and toasted, approximately 1 or 2 minutes per side. Chop grilled bread and chicken into 1-inch (2.5 cm) pieces.
- Toss together bread, chicken, lettuce, tomato, cucumbers and green onions. Divide among 4 plates; top with avocado, eggs, blue cheese and bacon. Drizzle with dressing.
Tips:
- Substitute cubes of Cheddar for blue cheese if desired.
- This salad is just as delicious with Italian or balsamic vinaigrette.
- This salad is great way to use leftover day-old bread; you can also use baguette, French or Italian loaf.