Pheasant Cobb Salad with Green Goddess Dressing

Ingredients

• 4 pheasant breast half fillets, skinned
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• salt and pepper
• 4 hard boiled eggs, shelled and roughly chopped
• 1 1/2 cups cheddar cheese, cut into small cubes
• 1 1/2 cups Swiss cheese, cut into small cubes
• 8 strips crispy bacon, chopped
• 2 cups tomato, seeded and diced
• 1/2 cup red onion, diced
• 2 cups cucumber, peeled, seeded and diced
• 1 large head iceberg lettuce, chopped
• 1 head Romaine lettuce (outer leaves removed), chopped
• Green Goddess Dressing
• 2 cups mayonnaise
• 4 anchovy fillets, minced
• 2 green onions, chopped
• 1/3 cup chopped fresh parsley
• 1 tablespoon tarragon vinegar
• 1 teaspoon chopped fresh tarragon

Instructions

1. Rub pheasant breasts with olive oil, Italian seasoning and salt and pepper. Grill or cook in a lightly oiled pan until just cooked. Allow to cool and chop into 1/2 inch cubes. Combine iceberg and Romaine lettuces and arrange on 4 plates. Arrange remaining ingredients in mounds or rows on top of the lettuce. Serve with dressing on the side.

Notes