Best Individual Cobb Salads Recipes

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INDIVIDUAL CHICKEN COBB SALADS WITH BLUE CHEESE DRESSING



Individual Chicken Cobb Salads with Blue Cheese Dressing image

A pretty presentation for an afternoon with friends, these mini-Cobbs have all the good stuff--avocado, chicken, bacon, and a creamy blue cheese dressing.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h15m

Yield 4

Number Of Ingredients 11

1/3 cup mayonnaise or salad dressing
3 tablespoons plain low-fat yogurt
3 tablespoons red wine vinegar
1 clove garlic, finely chopped
1/2 cup crumbled blue cheese (2 oz)
8 cups mixed salad greens
2 packages (5 oz each) sliced smoked chicken breast, chopped
4 hard-cooked eggs, quartered
1 medium ripe avocado, pitted, peeled and sliced
2 medium tomatoes, chopped
1/4 cup bacon flavor bits or chips

Steps:

  • In small bowl, beat mayonnaise, yogurt, vinegar and garlic with wire whisk. Stir in blue cheese. Cover and refrigerate at least 1 hour.
  • Just before serving, arrange greens on 4 salad plates. Top with remaining salad ingredients. Drizzle dressing over salads.
  • If desired, sprinkle with freshly ground black pepper.

Nutrition Facts : Calories 460, Carbohydrate 14 g, Cholesterol 265 mg, Fat 3 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 7 g, TransFat 0 g

INDIVIDUAL COBB SALADS



Individual Cobb Salads image

Provided by Mary Nolan

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon fresh lemon juice
1 avocado, cut into 1/3-inch slices
4 cups romaine lettuce, chopped into 1/2-inch thin shreds
Blue Cheese Dressing, recipe follows
2 ears corn, shucked, cooked, and kernels cut off the cob (about 1 cup)
1 large tomato, seeded and finely diced
1/3 cup crumbled bacon (from about 4 pieces)
1/4 cup crumbled blue cheese
Special equipment: 4 by 3-inch ring mold or tin can with top and bottom removed
1/4 cup mayonnaise
1/3 cup buttermilk
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
2 tablespoons crumbled blue cheese
1 tablespoon finely minced chives

Steps:

  • Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use.
  • To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately.
  • Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener.
  • In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use.
  • Yield: 3/4 cup
  • Prep Time: 5 minutes
  • Difficulty: Easy

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