Cobb salad, that’s what I decided to make with my leftover poached chicken. I lurveCobb salad, but it can be over-the-moon caloric, so one needs to implement a few tricks to keep it tasty and healthy. Go ahead and load up on many of the healthier ingredients – lettuce, sweet onion, tomatoes, and chicken breast. But treat bacon, blue cheese, avocado, and hard-cooked eggs as the condiments they are. As in one piece of well-drained bacon per person (or even better, crispy prosciutto). And one small piece of blue cheese mashed into a quick vinaigrette instead of sprinkled all over the salad. And a couple of slices of avocado and one egg split between two servings. By the time you add all those tasty ingredients together, even in small quantities, you have a filling and delicious entree-worthy salad. And per my husband John, a Cobb salad must absolutely be chopped so that you experience the beauty of all those flavors and textures in each bite. You can chop each ingredient into tiny pieces as you prepare the salad (more time-consuming but uniform and very pretty), or quickly chop the salad in the bowl, as he does, with a double-blade chopping knife (similar to the one pictured here). A chopped salad requires very little dressing, another bonus, since each bite is already so flavorful. (Recipe posted in comments, below.)
After a cold walk in the snow, I’ll be looking forward to curling up in front of the fire for a couple of rounds of Sequence with the kids. And a little football viewing from under my furry, toasty, Christmas blanket. And, with my salad, a spot of warm potage parmentier as an appetizer. And a cup of scalding hot tea for dessert. And even – oh my, the indulgence, dare I say it? – a bath before bed? Damn that sounds NICE! Stay warm, my friends, and enjoy your Sunday!