Cobb Salad Lettuce Wraps
You can use all natural rotisserie chicken here, or roasted chicken breast. The chimichurri sauce recipe yields about 2 cups of sauce.* You can refrigerate any leftover sauce and leave at room temp for about an hour to use again.
Ingredients
For the chimichurri sauce*:
- 2 cups firmly packed fresh flat-leaf parsley trimmed with the stems cut off
- 1 cup fresh cilantro
- 3-4 garlic cloves
- 2 tablespoons fresh oregano leaves
- ¾ cup good quality olive oil + more if needed
- 4 tablespoons red wine vinegar
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
For the lettuce wraps:
- Boston Bibb lettuce or Butter lettuce washed and separated
- red and yellow tomatoes chopped
- roasted chicken breast chopped or cubed
- hard boiled eggs peeled and chopped
- crispy bacon crumbled or chopped
Instructions
For the chimichurri sauce:
- Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
- In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.
For the lettuce wraps:
- To assemble: Top lettuce leaves with chopped tomatoes, chicken, eggs and bacon. Drizzle on the chimichurri sauce and serve immediately.