Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Small redskin potatoes
1/2 lb Sliced bacon
3 Whole skinless, boneless
-chicken breasts
8 oz White wine, water, stock or
-a combination of all three
1 md Red pepper
1 md Yellow pepper
1/2 bn Scallions, sliced thinly
3 oz Gorgonzola (bleu) cheese,
-crumbled
1 Garlic clove
1 tb Dijon mustard
1/3 c White wine vinegar
1/2 c Vegetable oil
Salt to taste
Pepper to taste

To prepare the chicken cobb salad:

Preheat the oven to 350'F.

Put the potatoes in a pot on top of the stove. Cover with cold, salted
water. Bring to a boil. Boil until just tender, about 20 minutes.
Drain; cool. Cut into halves or quarters depending on the size of the
potatoes. Put them in a large bowl and set aside. Lay the bacon
slices in a single layer on a jelly roll pan. Bake in a 350'F. oven
until crisp, about 15 minutes. Drain on paper towels. Crumble and add
to the potatoes.

Put the chicken in a large skillet. Barely cover with water, white
wine, stock or a combination of all three. Season with salt and
pepper. Poach in the simmering liquid for 7 minutes. Turn chicken
over. Continue cooking until the chicken is just white throughout and
springy to the touch. Remove from liquid. Cool to room temperature.
Cut into 1/4" julienne strips. Add the chicken strips to the potatoes.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

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