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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

1 tablespoon brown sugar

1. Melt the butter in a small skillet.

2. Add the pecans, rosemary and sugar and cook over low heat to caramelize the sugar, about 3 to 4 minutes. Using a spatula, remove the pecans to a piece of foil to cool.

Creamy cider dressing

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped savory (or dried oregano)

1 teaspoon olive oil

1/2 cup mayonnaise

1/4 cup apple juice

1/4 cup apple cider vinegar

1 1/2 tablespoons honey

1. In a small pan, cook the rosemary and savory in the olive oil until lightly toasted to release the flavors.

2. While the herbs are still warm, whisk together the mayonnaise, apple juice, apple cider vinegar and honey in a small bowl, then add the herbs.

Assembly

1/2 cup dried cranberries

2 teaspoons sugar

8 cups Romaine hearts and radicchio, mixed, thinly sliced

1 cup chopped Fuji or other tart apples

1/2 cup smoked bacon (about 3 to 4 slices), cooked crisp and chopped

1 cup Maytag or other blue cheese, crumbled

1. Soak the cranberries in a bowl with 1 cup warm water and the sugar for 10 minutes, then drain.

2. Place the julienned greens on a large platter.

3. Arrange a row of apples down the middle of the plate. On each side, arrange rows of bacon, cheese, cranberries, diced chicken and glazed pecans. Dress and serve.

Each serving: 797 calories; 795 mg. sodium; 117 mg. cholesterol; 58 grams fat; 15 grams saturated fat; 37 grams carbohydrates; 36 grams protein; 5 grams fiber.

Copyright © 2014, Los Angeles Times
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