The Getty Cobb Salad

Recipe Ingredients

		Chicken Breasts
1/2 cup	118ml	Olive oil
2 teaspoons	10ml	Chopped tarragon
2 teaspoons	10ml	Chopped shallots
6 tablespoons	90ml	Lemon juice
4		Boneless skin-on chicken breasts - (1 1/4 lbs total)
		Rosemary Glazed Pecans
1 tablespoon	15ml	Butter
1/2 cup	73g / 2.6oz	Pecan halves
1 teaspoon	5ml	Finely-chopped rosemary
1 tablespoon	15ml	Brown sugar
		Creamy Cider Dressing
1 teaspoon	5ml	Finely-chopped rosemary
1 teaspoon	5ml	Finely-chopped savory
		= (or dried oregano)
1 teaspoon	5ml	Olive oil
1/2 cup	118ml	Mayonnaise
1/4 cup	59ml	Apple juice
1/4 cup	59ml	Apple cider vinegar
1 1/2 tablespoons	22ml	Honey
		Assembly
1/2 cup	46g / 1.6oz	Dried cranberries
2 teaspoons	10ml	Sugar
8 cups	1896ml	Thinly-sliced Romaine hearts and radicchio
1 cup	146g / 5.1oz	Chopped Fuji apple
		= (or other tart apples)
1/2 cup	73g / 2.6oz	Chopped crisp-cooked smoked bacon - 3 to 4 slices
1 cup	146g / 5.1oz	Maytag blue cheese - crumbled
		= (or other blue cheese)

Recipe Instructions

For the Chicken Breasts: Mix together the olive oil, tarragon, shallots and lemon juice. Place in a bowl, add the chicken and spoon over to coat. Refrigerate for 4 to 5 hours.

Heat the oven to 400 degrees. Roast the chicken breasts until cooked through, about 20 to 25 minutes. Cool, remove skin, dice and set aside.

For the Rosemary-Glazed Pecans: Melt the butter in a small skillet. Add the pecans, rosemary and sugar and cook over low heat to caramelize the sugar, about 3 to 4 minutes. Using a spatula, remove the pecans to a piece of foil to cool.

For the Creamy Cider Dressing: In a small pan, cook the rosemary and savory in the olive oil until lightly toasted to release the flavors. While the herbs are still warm, whisk together the mayonnaise, apple juice, apple cider vinegar and honey in a small bowl, then add the herbs.

For Assembly: Soak the cranberries in a bowl with 1 cup warm water and the sugar for 10 minutes, then drain. Place the julienned greens on a large platter. Arrange a row of apples down the middle of the plate. On each side, arrange rows of bacon, cheese, cranberries, diced chicken and glazed pecans. Dress and serve.

This recipe yields 4 servings.

Each serving: 797 calories; 795 mg. sodium; 117 mg. cholesterol; 58 grams fat; 15 grams saturated fat; 37 grams carbohydrates; 36 grams protein; 5 grams fiber.

Source:
The Los Angeles Times, 06-25-2003

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