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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Remove 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).

2Place neufchatel cheese and 3 T. Caesar dressing into a food processor bowl and process until smooth.

3By hand, mix chicken, blue cheese, crumbled bacon, raisins and black pepper into cream cheese mixture.

4Stuff mixture into hollowed out lettuce. Cover with plastic wrap and refrigerate for several hours or until set.

5To serve, cut stuffed lettuce into 4 wedges and plate each on a serving dish.

6To garnish, place 2 hard-cooked egg wedges and avocado slices on each dish next to lettuce wedge.

7Using 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