Cobb Salad, But Make It Greek

Por Natasha's Kitchen · 20 min

Ingredientes

Modo de preparo

1. Make the dressing: whisk or shake 1/4 cup red wine vinegar, 1 tsp oregano, the minced garlic, 3/4 tsp salt and 1/2 tsp pepper with 1/2 cup olive oil until fully blended. Set aside.
2. Season the chicken cutlets with salt and pepper and cook in an oiled skillet over medium heat for 3 to 4 minutes per side, until it reaches 165°F (75°C) at the thickest part.
3. Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels and chop once cooled.
4. Boil the eggs in boiling water for 10 minutes, then cool them in an ice bath, peel and slice.
5. Spread the chopped romaine on a platter. Arrange the tomatoes, chicken, feta, eggs, bacon, chickpeas and olives over it in rows or sections.
6. Sprinkle with dill and top with lightly crushed pita chips.
7. Just before serving, re-whisk the dressing if it has separated and drizzle it over the salad, using all of it.

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