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This recipe for BALSAMIC CHICKEN COBB SALAD WITH PASTA, by , is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Monica Gray Howard


1 1/2 cups dry rotini pasta leave out for a grain free version or you can also use penne or farfalle
1-2 chicken breasts skinless boneless, pounded to even thickness
salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 avocados peeled pitted and cut into slices (or chopped)
4 cups chopped mixed green lettuce
3 hard boiled eggs peeled and sliced
6 slices bacon cooked and chopped
1 cup grape or cherry tomatoes halved
1/2 cucumber sliced in rounds or chopped
1/2 cup crumbled feta or blue cheese

For the vinaigrette:
3-4 tablespoons white balsamic vinegar
2 tablespoons honey
1/2 teaspoon garlic powder
1/4 cup extra virgin olive oil
Salt and pepper to taste

In a resealable zip-top bag, add chicken, salt, pepper, balsamic vinegar and garlic and marinate for at least 30 minutes.

Meanwhile, prepare the pasta according to package directions. Drain, rinse under cool water, and set aside in a large bowl.

Grill the chicken:
Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.

Assemble the salad:
Whisk together all the ingredients for the vinaigrette. Drizzle 2 tablespoons over the cooked pasta and 1/2 tablespoon over the sliced avocado (to prevent from browning).
In a large bowl, add the lettuce, then top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.




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