CAESAR-COBB STYLE CHIX LETTUCE WEDGES with RAISINS

Patricia Harmon

By
@patcook1

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.


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Rating:

Serves:

4

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy
Hashtags: #caesar, #cobb, #chicken, #salad