food

ARTISTIC: Getty creation is a cross between a Cobb and a Waldorf salad. (Carlos Chavez, Los Angeles Times / May 22, 2003)

Dear SOS: I had lunch at the Restaurant at the Getty Center recently and had the most amazing Cobb salad that I have had in a long time. It was sort of a combination of a traditional Cobb and a Waldorf salad, and was beyond delicious. I would love to have the recipe for this fabulous salad.

Pam Wulffson

Northridge

Dear Pam: This salad takes some time to prepare but it makes a pretty terrific summer lunch. Make the individual components ahead, and you'll be able to put it together in a snap.

Total time: 50 minutes, plus 4 hours marinating

Servings: 4

Note: Marinate, roast and dice the chicken, glaze the pecans, make the dressing, then assemble the salad.

Chicken breasts

1/2 cup olive oil

2 teaspoons chopped tarragon

2 teaspoons chopped shallots

6 tablespoons lemon juice

4 boneless, skin-on chicken breasts (about 1 1/4 pounds)

1. Mix together the olive oil, tarragon, shallots and lemon juice. Place in a bowl, add the chicken and spoon over to coat. Refrigerate for 4 to 5 hours.

2. Heat the oven to 400 degrees. Roast the chicken breasts until cooked through, about 20 to 25 minutes. Cool, remove skin, dice and set aside.

Rosemary-glazed pecans

1 tablespoon butter

1/2 cup pecan halves

1 teaspoon finely chopped rosemary