Paleoista "Cobb" Salad

Added to Recipes on Tue 10/02/2012

2 tbsp extra-virgin olive oil
2 skinless, boneless chicken breast halves (about 1 lb)*, pounded thin with a meat tenderizer tool
1/4 cup diced leftover roasted turkey breast
1 head romaine lettuce, chopped, rinsed, and spun dry
1 small bunch frisée or your choice of lettuce if unavailable, separated, rinsed and spun dry
1 medium avocado, pitted, peeled and sliced
1 medium tomato, seeded (cut in half, then use a spoon to scoop out seeds), and finely chopped
2 large eggs, hard-boiled and sliced into circles
1 tbsp freshly squeezed lemon juice
1 tsp crushed mustard seed
1 tbsp chopped fresh chives
Freshly ground black pepper (optional)

*Buy skin-on, bone-in chicken breasts to save on cost, and remove the skin and bones yourself. Reserve them for use in making stocks and soups.

Heat the oil in a cast-iron skillet over medium heat. Pat the chicken breasts dry with paper towels and cook for 6 to 8 minutes, flipping halfway. Check with an instant-read thermometer for internal temperature of 160°F. Remove from the heat, place on plate, cover loosely with foil, and set aside.

Add the diced turkey to the same pan and cook just long enough to crisp, 2 to 3 minutes. Remove from the heat and drain on paper towels.

Combine the romaine and frisée and divide equally on two large plates. Slice chicken and place on top. Arrange the turkey, avocado, tomato and sliced eggs in neat rows on top of the lettuce.

In a small bowl, combine the lemon juice, mustard seed and chives. Drizzle on top of salad, followed by pepper, if desired. 


Read an excerpt from Nell Stephenson's book Paleoista.



From PALEOISTA by Nell Stephenson.  Copyright (c) 2012 by Nell Stephenson. Reprinted by permission of Touchstone Books, a division of Simon & Schuster, Inc.