Iceberg Wedge Cobb Salad
Think about that big chunk of chilled iceberg salad from your favorite steakhouse. While iceberg lettuce my not be the most nutritious or flavorful lettuce you can have, there is something refreshing about it. Maybe it's just about it's simplicity. Here, I combined two favorite salads with my Iceberg Wedge Cob Salad. The iceberg supports the tomato and avocado very nicely, and there is no shortage of bleu cheese. Plus, the grilled chicken ensures that this entree salad is completely satisfying. The real star of this salad is the hand-made bleu cheese dressing. Made with kefer and sour cream to balance out the pungent sharpness of the cheese, you will love it, and find yourself pouring a little on everything you can.
- 1 cup kefir yogurt
- 1 cup sour cream
- 8 ounces bleu cheese, crumbled
- 2 tablespoons cider vinegar
- 1 teaspoon kosher salt
- 1 pinch ground black pepper
- 1/2 whole iceberg lettuce, quartered
- 2 each avocados
- 2 each tomatoes
- 4 each hardboiled eggs
- 4 each 5 ounce chicken breasts
- 4 ounces bleu cheese, cut in wedges
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 each crisp bacon strips
Combine kefir and sour cream with vinegar and salt and pepper, mix well.
Crumble bleu cheese coarsely and fold into mixture, break-up large chunks but be careful not to over mix or the dressing will have a bleu-green color instead of creamy white.
Refrigerate until time of service.
Dressing has best flavor when prepared the day before.
Combine chicken with olive oil, garlic, and seasoning.
Grill until chicken reaches an internal temperature of 165 degrees.
Rest chicken for 5 to 10 minutes before slicing.
Slice and shingle avocado and tomato.
Arrange in layers across salad wedge.
Slice and shingle chicken breast and arrange on salad.
Slice eggs and rest between chicken and avocado.
Crumble bacon coarsely and sprinkle over chicken.
Garnish with bleu cheese wedge.
I like to serve with plenty of bleu cheese dressing on the side.