Serves four
4-6 chargrilled or pan-fried chicken thighs, cooled and chopped into large chunks
6 slices of thick bacon cooked to crispness and roughly chopped
8 ripe cherry tomatoes halved
1/2 cup crumbled blue cheese
1 ripe avocado sliced
4 Kaiser rolls sliced in half - remove some of the inside bread to form a pocket so the rolls can accommodate lots of cobb salad
To avoid bacteria problems make sure that you fully cook the chicken and allow it to cool to room temperature before placing it in the refrigerator (do this the night before your planned picnic). Combine all ingredients in a bowl, and dress the salad with the cobb salad dressing (use enough of the dressing to season the ingredients but not to make the salad soggy.) Stuff the sandwiches with the cobb salad and season with freshly ground black pepper.
Cobb Salad Dressing
1/4 cup red wine vinegar
pinch of sugar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard powder
1/2 teaspoon minced garlic
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Combine all of the ingredients except the oils in a bowl and whisk together. Whisk in the oils, and season with salt and freshly cracked pepper.
