Recipe - Cobb Salad 2

1 pound Boneless; skinless chicken
breasts
2 tablespoon White wine vinegar
1 tablespoon Dijonstyle mustard
2 tablespoon Finely chopped shallots
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Olive oil
2 tablespoon Crumbled blue cheese
6 cup 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.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997