Cobb Salad 2

Course : Salads
Serves: 4
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4 pieces skinless boneless chicken breast halves -- cooked and cooled
2/3 cup vegetable oil
1/3 cup white or apple cider vinegar
1 clove garlic -- minced
2 teaspoons dried dill weed
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups torn salad greens -- chilled
1 large tomato -- diced
1 medium green bell pepper -- diced
1 small red onion -- chopped
3/4 cup crumbled blue cheese
6 slices cooked bacon -- crumbled
1 large hard cooked egg -- chopped

Preparation / Directions:

Shred chicken into bite-size pieces. For dressing, in jar, combine oil, vinegar, garlic, dill, sugar, salt and black pepper; cover and shake vigorously. Pour 1/2 cup dressing over chicken; toss well to coat. Toss greens with remaining dressing. Line each of 4 large individual salad bowls with greens; mound chicken mixture in center. Arrange mounds of tomato, green pepper, onion, cheese, bacon and egg around chicken.


Nutritional Information:

634 Calories (kcal); 50g Total Fat; (70% calories from fat); 37g Protein; 10g Carbohydrate; 96mg Cholesterol; 854mg Sodium

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