Veggie Grilled Chicken Cobb Salad

Chicken or Soy Chick Version

Replace 1 1/4 boneless skinless chicken breast halves with equal amounts of Soy Chick or Soy Curls
3 tablespoons purchased balsamic vinaigrette or use recipe below

Salad

2 eggs
6 cups torn romaine lettuce
1 tomato, halved, sliced thin
1 avocado, pitted, peeled, and thinly sliced
1/2 cup of baby corn (about 8 from a 14 oz can, rinsed
1/4 cup baco bits
2 green onions, diagonally thinly sliced (about 1/4 cup)
1 1/3 oz (1/3 cup) crumbled blue cheese or feta cheese or crumbled extra-firm tofu
2/3 cup balsamic vinaigrette

1. Heat grill. Grill Soy Chicken or Soy Curls on grill. If using chicken, place chicken over med. heat.
Cook 15 to 20 min. or until chicken is no longer pink in center, turning and brushing with the 3 tablespoons of dressing. Remove chicken from grill, place on plate. Cover, cool at least 30 min.


2. Meanwhile, place eggs in small saucepan. Add enough water to
cover by 1 inch. Bring to a boil. Immediately remove from heat,
cover and let stand 15 min. Drain; rinse with cold water. Place eggs
in bowl of cool water and let stand 10 min.

3. To serve, cut chicken or chicken substitutes crosswise into 1/4 inch thick slices. Peel
eggs; cut into slices. Arrange lettuce on large serving platter or
individual plates or bowls. Arrange chicken, eggs, tomato, avocado,
corn, and bacon over greens. Sprinkle with onions and cheese. Serve
with 2/3 cup of dressing.

4 large servings


Balsamic Vinigrette
-------------------

4 tablespoons balsamic vinegar
2 teaspoons of dijon mustard
1 to 2 teaspoons of honey or 1 packet stevia powder
1 teaspoon garlic, minced
4 tablespoons of olive oil
4 tablespoons of water
salt and pepper to taste

1. in blender, mix vinegar, mustard, honey, and garlic
2. drizzle in oil, while mixing
3. add water one tablespoon at a time, while mixing
4. add salt and pepper to your taste

Curly Endive Salad with Cranberry-Baco Vinaigrette and Pastries

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten (glaze)
1/3 cup baco bits (vegan)
1/3 cup minced shallots
1 cup red wine vinegar (or lemon juice)
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese (or crumbled extra-firm tofu)
9 cups bite-size curly endive

Preheat oven to 400∞F. Unfold pastry onto work service. Using 2-inch-
diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-
diameter cookie cutter, cut out centers of 6 pastry rounds. Discard
centers. Pierce 2-inch rounds all over with fork. Brush edges with
egg glaze. Top with pastry rings, pressing gently. Transfer to large
baking sheet. Bake until puffed and golden, about 10 minutes.
Transfer to rack; cool. Pull out uncooked portion from centers of
pastries and discard. (Can be made 8 hours ahead. Store airtight at
room temperature.)

Preheat oven to 325∞F. Place 1 T. olive oil in a skillet and saute shallots.
Add red wine vinegar and cranberries and bring to boil,
scraping any browned bits. Boil until cranberries are soft and
liquid is reduced by half, about 10 minutes. Add 3 tablespoons extra
virgin olive oil and stir just until warm. Pour vinegar
into small bowl. Gradually whisk in red wine vinegar mixture.

Meanwhile, place pastries on baking sheet. Spoon 1 heaping
tablespoon cheese (or tofu) into center of each. Bake until cheese is soft,
about 6 minutes.

Place endive in large bowl. Pour warm dressing over and toss. Divide
greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry
and serve.

Serves 6.