Cobb Salad with Chicken
4 cups chopped red leaf lettuce
4 4-oz boneless, skinless chicken breasts
1 cup peeled, chopped cucumber
1 cup diced tomatoes
1 cup diced fresh jicama
1 cup diced fresh green beans
1/2 cup diced avocado
2 hard-boiled eggs, cut into 12 slices
1/2 cup Sherry Shallot Vinaigrette
Preheat grill or broiler.
Grill or broil chicken breasts for 3 to 5 minutes on each side, or until internal temperature reaches 165F. Cool completely and dice.
Place 1 cup greens on plate. Arrange 1 diced chicken breast, 1/4 cup cucumber, 1/4 cup tomatoes, 1/4 cup jicama, 1/4 cup green beans, 2 tablespoons avocado and half a hard boiled egg in separate sections over greens. Repeat for remaining 3 salads and serve with 2 tablespoons Sherry Shallot Vinaigrette on the side. Store extra dressing in a tightly covered jar in refrigerator for up to two weeks.