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NAPA VALLEY FIRE-GRILLED COBB SALAD

Please rate this recipe using the stars above

Servings: 10

Ingredients:

  • Spicy Blue Cheese Dressing
  • 2 1/2 cups Blue cheese dressing, commercially prepared
  • 1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • Napa Valley Marinade
  • 3/4 cup Olive oil
  • 3/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tbsp. Italian parsley, chopped
  • 2 1/2 lbs. Chicken breasts, grilled, diagonal-sliced
  • 2 1/2 cups Red bell pepper, roasted, diced
  • 2 1/2 cups Red onion, grilled, slivered
  • 2 1/2 cups Tomatoes, seeded, diced
  • 2 1/2 lbs. Romaine lettuce blend, chopped
  • 1 1/4 cups Kalamata olives, pitted, drained
  • 1 1/4 cups Bacon, crisp, crumbled
  • 3/4 cup Blue cheese, crumbled

Directions:

  • 1. Combine in bowl; mix well. Cover and refrigerate.
  • 2. Combine in large bowl; whisk to blend.Reserve.
  • 3. Combine 4-oz. chicken, 1/4 cup each red pepper, red onion and tomatoes in bowl with 2 tbsp. marinade. Toss to blend. Reserve.
  • 4. Portion 4-oz. lettuce on plate. Top with 2 tbsp. each olives and bacon. Layer chicken blend over salad.
  • 5. Sprinkle 1 tbsp. cheese over salad. Portion 1/4 cup dressing into ramekin and serve on the side.