Cobb Salad Sub
Makes: 6 Servings
Serving Size: 1 Portion
Makes: 6 Portions
Prep: 30 Minutes
Stand: 15 Minutes
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups cubed cooked chicken or turkey
1 avocado, halved, seeded, peeled, and chopped
2/3 cup chopped Roma tomatoes (2 medium)
4 slices bacon, crisp-cooked, drained, and crumbled
1 1 pound loaf French bread
2 cups chopped butter-head (Bibb or Boston) lettuce leaves
1/4 cup crumbled blue cheese (2 ounces)
2 hard-cooked eggs, chopped
1. For dressing, in a small bowl whisk together oil, vinegar, mustard, pepper, and salt.
2. In a medium bowl combine chicken, avocado, tomatoes, and bacon. Pour dressing over chicken mixture; toss to coat.
3. Cut a wedge in the top of the bread about 1 inch from edges. Use your hands to pull out some of the inside of the loaf, leaving about a 3/4-inch shell. Layer in lettuce, chicken mixture, cheese, and eggs. Let stand 15 minutes before slicing carefully with a long serrated knife. Or, wrap and chill up to 2 hours.
Nutrition Facts (Cobb Salad Sub)
416 kcal calories; 20 g fat; (5 g sat. fat; 3 g polyunsaturated fat; 10 g monounsaturated fat),
113 mg cholesterol; 675 mg sodium; 33 g carbs;
3 g fiber; 4 g sugar; 25 g pro.
Percent Daily Values are based on a 2,000 calorie diet
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