ShareFacebook Twitter AddThis
Chicken breast, blue cheese, vegetables and fruit with creamy cider dressing: a easy cobb salad recipe by chef Mayet Cristobal, from the Getty Museum restaurant
For the salad
For the creamy cider dressing
For the rosemary glazed pecans
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 2
- Recipe cuisine American
Marinate the chicken breast with olive oil, tarragon, shallots, touch of lemon; roast in the oven, cool and dice.
Soak the sundried cranberries in warm sugar water for about 10 minutes.
Mix in a large bowl with the other ingredients.
Creamy cider dressing
Mix mayo, apple juice, cider vinegar, honey.
Precook chopped rosemary and savory in olive oil.
Add to dressing while still warm.
It is important to precook the herbs because they are hard herbs and this will release the flavor.
Garnish the salad with the creamy cider dressing and serve.
Tips: if possible, use free-range chicken breast. Instead of Maytag cheese you can use any other blue cheese, and to substitute Fuji apples any tart apple will do