Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing

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Rated 5 stars out of 5
  • Rate This Recipe
  • Read 15 Reviews
Total Time:
55 min
Prep
40 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Directions

2 whole skinless boneless chicken breasts (about 1 1/2 pounds total)

Salt and freshly ground pepper

1 tablespoon olive oil

6 slices prosciutto

2 ripe avocados

1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups)

1 cup cooked corn (fresh or frozen), heated or defrosted

1 bunch watercress

2 tomatoes, seeded and finely chopped

3 large hard-boiled eggs, separated and chopped

4 large flour tortillas

1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows

Preheat a grill or grill pan.

 

Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.

 

In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.

 

Halve, pit, peel and cut the avocado into 1/2-inch pieces.

 

In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.

 

Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.

Ingredients

Grilled Onion Blue Cheese Dressing:

1 sweet white onion

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 cups mayonnaise

1 cup sour cream

1 cup buttermilk

2 teaspoons hot sauce (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

12 ounces blue cheese, crumbled

 

Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.

 

Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.

 

In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.

 

Yield: 4 cups

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Newest Ratings and Reviews

Read all 15 reviews

  • on May 25, 2012

    Flag

    This has become a family favorite and is requested by my family when they get to choose their birthday supper. The dressing is absolutely amazing!

    people found this review Helpful.
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  • on May 19, 2009

    Flag

    I agree the dressing is fantastic but I noticed some reviewers mentioned chewy pancetta or using bacon over pancetta. This recipe calls for procuitto which is very crisp when cooked and less fat. Try PROCUITTO there's a big difference.

    people found this review Helpful.
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  • on May 16, 2009

    Flag

    I will make again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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