Title: Cobb Salad2
Categories: Poultry Salad
Yield: 6 Servings

1	lb	Boneless; skinless chicken
		; breasts
2	tb	White wine vinegar
1	tb	Dijon-style mustard
2	tb	Finely chopped shallots
1/4	ts	Salt
1/4	ts	Pepper
1/4	c	Olive oil
2	tb	Crumbled blue cheese
6	c	Field greens
2	lg	Tomatoes; cut in chunks
1		Avocado; cut in chunks
3	sl	Bacon; cooked, crumbled

Add just enough water to skillet to cover chicken. Bring to simmering. Add chicken. Cover; simmer until cooked through, 15 minutes. Let cool completely. Tear chicken into thin strips.

Prepare dressing: Combine vinegar, mustard, shallots, salt and pepper in bowl. Whisk in oil in slow stream until well blended. Stir in cheese; set aside.

To serve: Arrange greens on platter with chicken, tomatoes, and avacado. Top with bacon. Drizzle with dressing immediately.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cooking Magazine

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