Adding a tortilla transforms this American salad into a fun, portable meal. Choose a pungent blue cheese, like Roquefort, for a strong hit of flavor, or go with milder Gorgonzola for just a touch.
2 large eggs
2 center-cut bacon slices
2 tablespoons minced shallots
2 garlic cloves, minced
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon Dijon mustard
2 cups shredded skinless, boneless rotisserie chicken breast
2 tablespoons canola mayonnaise (such as Hellmann's)
2 tablespoons low-fat buttermilk
1 ounce blue cheese, crumbled (about 1/4 cup)
8 (6-inch) corn tortillas
2 cups thinly sliced iceberg lettuce
1/2 cup diced tomato
1/2 ripe peeled avocado, chopped
How to Make It
Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.
Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.
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A delicious unique twist on tacos, looks like very few other posters actually made as directed. I made my own chicken breasts, but other than that followed exactly http://www.dishoverdinner.com/2013/08/cobb-salad-tacos.html
I don't know - this was a little strange. Loved the chicken preparation. But the combo with the egg was just not hitting the sweet spot for my family. It was also a lot to prepare before assembly. Doubtful I'd make it again...except the shredded chicken part.
These are fairly tasty - we put them in wraps instead of corn tortillas so we could take leftovers for lunch the next day. My "dressing" was way too thick to "drizzle," so I spread it on the wraps before adding everything else. I did expect a little more "oomph" given all the delicious ingredients (blue cheese? avocado? BACON? shouldn't this be the tastiest thing ever?!). I'm not sure I'd bother making these again (it's a bit labor-intensive what with picking out the rotisserie and hard-boiling the eggs), but I heartily recommend CL's Cobb salad pizza, which is similar and which my family LOVES.
Okay, I admittedly did not make this as a taco -- I made it a salad, omitting the tortillas and adding spinach. But, it was delicious nevertheless. The blue cheese dressing was really good, and the red wine vinegar, shallots, and garlic really gave nice flavor to (store bought) rotisserie chicken.
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