CHICKEN COBB SALAD

Chicken Cobb Salad

With summer over and fall upon us, sometimes evening dinner needs to be fast yet fresh tasting. Or sometimes an afternoon at a picnic or winery trip includes premade sandwiches with a different twist. This recipe allows for a variations - i.e. change the cheese to blue cheese or gouda, add some chives or thinly sliced red peppers. We used micro-green Romaine lettuce leaves which gave a great flavor, however any leaf lettuce or especially fresh spinach could be used. Or keep the recipe just the way we made it and you won’t be disappointed. You can also be make this ahead of time, and serve within minutes. We hope you enjoy this dish as much as we did. Let us know what you think. And as always Enjoy!

CHICKEN COBB SALAD WRAPS

Serves 4

6 slices of bacon cooked and crumbled

2 cups of rotisserie chicken shredded or 2 cups diced cooked chicken

½ cup grape tomatoes sliced in half

2 hard cooked eggs, coarsely chopped

¼ cup red or white wine vinegar

2 tbs olive oil

1 tsp sugar

2 tsp dijon-style mustard

¼ tsp salt

¼ tsp ground pepper

Fresh spinach (or I used micro romaine greens)

1 cup finely shredded cheddar cheese

Flour tortillas - taco or small burrito size

Mix bacon, chicken, eggs and tomatoes in bowl and toss together

Whisk vinegar, oil, sugar, mustard, salt and pepper and toss into chicken mixture; add cheese

Can refrigerate at this point for up to 1 day if needed.

Warm tortillas to make them pliable.

Line with spinach or lettuce and top with chicken mixture.

Serve as tacos or wrap as a burrito.