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caesar-cobb style chix lettuce wedges with raisins

patcook1 avatar
Recipe by
Patricia Harmon
@patcook1
Baden, PA

I've always loved Cobb salads and Caesar salads in many forms so I created this one fusing both flavors in an iceberg lettuce wedge form.

►
yield 4 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For caesar-cobb style chix lettuce wedges with raisins

  • 1
    medium head iceberg lettuce
  • 3 oz
    neufchatel cheese, softened
  • 3 Tbsp
    good quality bottled light caesar dressing
  • 1 c
    cooked chicken breast, finely chopped
  • 2 Tbsp
    crumbled blue cheese
  • 2 slice
    bacon, fried crisp, drained and crumbled
  • 3 Tbsp
    california raisins
  • 1/4 tsp
    cracked black pepper
  • 2
    hard-cooked eggs, quartered
  • 1/2
    avocado, peeled, pitted, sliced into slices
  • 1/2 c
    good quality bottled light caesar dressing

How To Make caesar-cobb style chix lettuce wedges with raisins

  • 1
    Remove core and loose leaves from the head of lettuce. Using a *plastic serrated knife, carefully hollow out lettuce, leaving a 1-inch shell (save removed lettuce for another use).
  • 2
    Place neufchatel cheese and 3 T. Caesar dressing into a food processor bowl and process until smooth.
  • 3
    By hand, mix chicken, blue cheese, crumbled bacon, raisins and black pepper into cream cheese mixture.
  • 4
    Stuff mixture into hollowed out lettuce. Cover with plastic wrap and refrigerate for several hours or until set.
  • 5
    To serve, cut stuffed lettuce into 4 wedges and plate each on a serving dish.
  • 6
    To garnish, place 2 hard-cooked egg wedges and avocado slices on each dish next to lettuce wedge.
  • 7
    Using the remaining 1/2 C. Caesar dressing, spoon 2 T. of dressing over each lettuce wedge.
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