Japanese-Style Cobb Salad
3 6-ounce boneless chicken breast halves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoon olive oil
¼ cup chicken stock
2 head Romaine lettuce, washed and cut crosswise
2 tomatoes, cut into eight wedges
2 avocados, pitted, peeled and sliced
8 strips bacon, cooked until crisp and chopped
2 hard-boiled eggs, sliced
1 cup Wafu® Original Sesame Japanese Dressing
Wash the chicken breasts and pat dry. Season with salt and pepper.
In a large pan, heat the oil over medium high heat. Add the chicken and cook approximately 3 minutes on each side or until breasts are golden brown on both sides.
Add the chicken stock and reduce heat to medium low. Cover and let simmer for 6-8 minutes. Uncover and increase heat to high and let remaining liquid evaporate. Once the chicken starts to sizzle, remove from pan and place on a cutting board. When cool, slice breasts into slivers.
Spread Romaine lettuce over the bottom of a serving bowl. Arrange chicken slivers, tomato wedges, avocado slices, egg and bacon in groupings on top of the lettuce.
Pour Wafu® Original Sesame Japanese Dressing in a small bowl.
Serve immediately with dressing on the side for tossing.
Pairs Well With
Japanese-style Cobb salad? It’s delicious! Who knew?