Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Small redskin potatoes

  2. 1/2 pounds Sliced bacon

  3. 3 Whole skinless, boneless chicken breasts

  4. 8 ounces White wine, water, stock or a combination of all three

  5. 1 medium Red pepper

  6. 1 medium Yellow pepper

  7. 1/2 bunch Scallions, sliced thinly

  8. 3 ounces Gorgonzola (bleu) cheese, crumbled

  9. 1 Garlic clove

  10. 1 tablespoon Dijon mustard

  11. 1/3 cup White wine vinegar

  12. 1/2 cup Vegetable oil

  13. Salt to taste

  14. Pepper to taste

Instructions Jump to Ingredients ↑

  1. To prepare the chicken cobb salad: Preheat the oven to 350'F. Put the potatoes in a pot on top of the stove. Cover with cold, salted water. Bring to a boil. Boil until just tender, about 20 minutes. Drain; cool. Cut into halves or quarters depending on the size of the potatoes. Put them in a large bowl and set aside. Lay the bacon slices in a single layer on a jelly roll pan. Bake in a 350'F. oven until crisp, about 15 minutes. Drain on paper towels. Crumble and add to the potatoes. Put the chicken in a large skillet. Barely cover with water, white wine, stock or a combination of all three. Season with salt and pepper. Poach in the simmering liquid for 7 minutes. Turn chicken over. Continue cooking until the chicken is just white throughout and springy to the touch. Remove from liquid. Cool to room temperature. Cut into ¼" julienne strips. Add the chicken strips to the potatoes. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95


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