Corn on the Cobb Salad Wrap

This made a TON of food - I halved the recipe, and we still literally ate this for days. Days! Days of lunches and dinners both. Not like that is a bad thing: it was very, very good. Great as just a salad, and also fabulous as a wrap. So count it in as versatile as well :)

The only think I'd change: I'd grill the onions for the dressing a bit longer, so that they are good and carmelized. The flavor was totally lost in the blue cheese dressing; not that this 'problem' is necessarily terrible, mind you, but it did overpower the onions. Other than that, though, this was amazing. It's not often that I'd willingly eat the same thing for several days, but this definitely is an exception.

Thanks bunches to Drewie, once again, for a wonderful recipe!

Corn on the Cobb Salad Wrap

(from Food Network)

Ingredients:

2 whole skinless boneless chicken breasts (about 1 1/2 lb.)

Salt and freshly ground pepper

1 Tbsp. olive oil

6 slices prosciutto (or plain ole bacon)

2 ripe avocados

1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 c.)

1 c. cooked corn, heated or defrosted

1 bunch watercress

2 tomatoes, seeded and finely chopped

3 large hard-boiled eggs, separated and chopped

4 large flour tortillas

1 1/2 c. Grilled Onion Blue Cheese Dressing, recipe follows

Preheat a grill or grill pan. Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.

In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces. Halve, pit, peel and cut the avocado into 1/2-inch pieces.

In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado. Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.

Grilled Onion Blue Cheese Dressing:

1 sweet white onion

2 Tbsp. extra-virgin olive oil

Salt and freshly ground black pepper

2 c. mayonnaise

1 c. sour cream

1 c. buttermilk

2 tsp. hot sauce (recommended: Tabasco)

1/2 tsp. Worcestershire sauce

12 oz. blue cheese, crumbled

Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill. Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.

In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.