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In Good Taste Cobb Salad

This wonderful salad was one of the most-requested lunch recipes when we had the bistro at In Good Taste. It is made up of organic field greens tossed in a creamy lemon-chive vinaigrette and garnished with herb-marinated grilled chicken, Oregon Blue cheese, apple wood-smoked bacon, hard-cooked egg and fresh summer tomatoes.

Marinade for Chicken

• ½ cup white wine
• ¼ cup olive oil
• 1-2 sprigs fresh rosemary
• 1-2 sprigs fresh thyme
• 2 cloves garlic, chopped

Salad

• 2 boneless, skinless chicken breasts
• 6 cups organic mesclun mix greens
• 4 hard cooked eggs
• 8 oz. apple wood-smoked bacon
• 3 oz. Oregon blue cheese
• 2 large fresh summer heirloom tomatoes

Vinaigrette

• 1 cup crème fraîche
• 1 lemon, rolled and squeezed
• 1 bunch of chives, chopped
• Salt and pepper

Prepare the chicken: Whisk the marinade ingredients together. Place the chicken in a dish and cover with the marinade. Cover the dish and marinate the chicken overnight for maximum flavor or at least for 1 hour. Remove the chicken from the bowl, pat it dry and grill. Let it rest for 20 minutes, and then slice it thinly.

Make the vinaigrette: In a large bowl, thin out the crème fraîche by whisking in the juice from the lemon. Stir in the chopped chives and season to taste with salt and pepper.

Make the salad: Cook the apple wood-smoked bacon and drain on paper towels. Hard cook the eggs. Toss the organic greens in the creamy lemon-chive vinaigrette and place them on the center of a large plate. Fan the following toppings out in a circular pattern on top of the greens: sliced chicken; sliced hard-cooked eggs; cooked apple wood-smoked bacon; Oregon blue cheese; sliced tomatoes.