WILMINGTON, NC (WWAY) — Once again you’ve found yourself desperate for a dinner idea. If only you could just toss something together like you would a salad. But who says you can only eat salad as a meal in the summer? Alicia Ross sure doesn’t. She shares a recipe for Cobb Salad in this week’s Kitchen Scoop.
Desperate Cobb Salad
SERVES 4 – START TO FINISH: 15 minutes
1 bunch watercress (for about 3 cups)
6 cups torn iceberg lettuce*
1 package (10 ounces) already-cooked carved chicken breast*
1 ripe avocado
1 pint grape tomatoes
1 cup chopped scallions (green onions)
1/4 cup bacon bits
1/4 cup crumbled blue cheese
Vinaigrette dressing of choice, to taste*
1. Cut tough stems from watercress and discard. Wash leaves and spin dry in a salad spinner (or pat dry with paper towels). Break any large pieces and put in a large salad bowl. Add lettuce and toss to mix.
2. Cut chicken into bite-size chunks, and add to bowl. Peel and seed avocado and cut into bite-size chunks. Add to bowl. Rinse and drain tomatoes and add.
3. Rinse scallions and chop, using all white parts and enough tender green tops to make 1 cup. Add to bowl. Add bacon bits and cheese. (Don’t toss or meat and cheese will fall to bottom.) Serve at once, making sure each serving includes some of everything. Pass salad dressing at the table.
* Cooking Notes
Can substitute 6 cups bagged salad mixture containing iceberg lettuce, sometimes called American-style salad. Romaine and other lettuces work, too.
Already-cooked carved chicken breast comes in several brands and varieties including roasted and grilled. We tested this recipe with Perdue Short Cuts Honey Roasted carved chicken breast. Or use leftover cooked chicken.
Use a bottled vinaigrette or homemade.
Watercress brings to mind the stuff British matrons used to decorate tea sandwiches. But it’s a whole lot more. Watercress tastes a lot like a radish and leaves behind a slight but distinct after-burn. You’ll find it alongside other lettuces, sometimes only in specialty markets. In the interest of time, we’ve omitted the Cobb’s traditional boiled eggs but sometimes we gather some from the supermarket salad bar. Either way, this salad is easy and fabulous.
© 2013 Kitchen Scoop, LLC