Best California Cobb Salad With Grapes Recipes

SOUTHEAST ASIAN CHICKEN SALAD WITH FRESH GREEN GRAPES

Southeast Asian Chicken Salad with Fresh Green Grapes image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 13

Ingredients

DRESSING:
2 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons fish sauce* or soy sauce
2 cloves garlic, minced
1 jalapeno, minced and seeded if you like it not too hot
SALAD:
3 tablespoons basil, fresh chopped
1 tablespoon mint, fresh chopped
1 tablespoon cilantro, chopped
1/2 cup red onion, thinly sliced
1 1/2 cups California green seedless grapes, rinsed
3 cups chicken meat, cooked chopped 1/2

Steps:

In mixing bowl whisk together first set of ingredients until well combined. Add remaining ingredients and toss to coat.
*Use Vietnamese or Thai fish sauce if available for an authentic Southeast Asian flavor. If you cant find fish sauce, use soy sauce instead.
Nutritional Stats: Calories 135; Protein 15 g; Carbohydrate 6.5 g; Fat 5 g; 36% Calories from Fat; Saturated Fat 1 g; Cholesterol 40 mg; Sodium 346 mg; Fiber .5 g.

CALIFORNIA COBB SALAD

California Cobb Salad image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2/3 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 clove garlic, smashed
Kosher salt and freshly ground black pepper
3/4 cup crumbled blue cheese (about 5 ounces)
2 tablespoons finely chopped fresh chives
4 cups roughly chopped romaine heart (from 1 heart)
3/4 cup cooked red quinoa
1/2 cup cooked bacon cut into 1-inch pieces (from about 5 slices)
2 hard-boiled eggs, quartered
1 cup small heirloom cherry tomatoes (about 8 ounces)
1 small avocado, scooped out and cut into 1-inch chunks
1 small watermelon radish, thinly sliced and then quartered

Steps:

For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.

CLASSIC CALIFORNIA COBB

Classic California Cobb image

This Classic California Cobb salad recipe is simply delish and takes just 20 minutes to make. Serve it at your next dinner along with your favorite dishes.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 10

Ingredients

1 avocado, peeled, chopped
1 Tbsp. lemon juice
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 pkg. (10 oz.) torn mixed salad greens
2 boneless skinless chicken breasts, grilled, chopped
4 plum tomatoes, quartered
1/2 cup ATHENOS Crumbled Blue Cheese
2 hard-cooked eggs, chopped
4 green onions, sliced
1/2 cup KRAFT Zesty Italian Dressing

Steps:

Toss avocados with lemon juice; place in large bowl.
Add all remaining ingredients except dressing; mix lightly.
Spoon onto salad plates; drizzle with dressing.

Nutrition Facts : Calories 500, Fat 31 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 200 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 41 g

CALIFORNIA COBB SALAD

California Cobb Salad image

Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 16

Ingredients

1 tablespoon Dijon mustard
1/4 cup red-wine vinegar
2 teaspoons Worcestershire sauce
1 garlic clove
1/2 teaspoon coarse salt
1/2 cup extra-virgin olive oil
1/4 teaspoon ground black pepper
1 head romaine lettuce, washed, dried, and chopped
1 head butter lettuce, washed, dried, and chopped
2 8-ounce chicken breasts, poached or grilled
6 strips bacon, cooked crisp and chopped
2 medium tomatoes, chopped
4 hard-boiled eggs, peeled and quartered lengthwise
1 avocado, peeled and chopped
4 ounces Roquefort cheese, crumbled
1/4 cup fresh chives, chopped

Steps:

Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.