COBB SALAD
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
Provided by Bill
Categories Salad
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing and enjoy.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g
SWISS COBB SALAD
Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.
Nutrition Facts : Calories 531 calories, Fat 42g fat (9g saturated fat), Cholesterol 171mg cholesterol, Sodium 922mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
- Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
- Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
- Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.
THE ORIGINAL COBB SALAD
Provided by Food Network
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
- Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
SOUTHWESTERN COBB SALAD
Our version of this classic salad is a variation on the original, concocted late one hungry night by Robert Cobb from leftovers in the kitchen of his famous Los Angeles restaurant, the Brown Derby. It has a Southwestern spin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 20
Steps:
- Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
- Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
- Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
- Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
- Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
- In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
- Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
- Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.
COBB SALAD RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, shallot, apple cider vinegar, dijon mustard, salt, olive oil, pepper, romaine lettuce, hard boiled eggs, roma tomato, avocado, blue cheese
Provided by Milloni Merchant
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Slice strips of bacon into 1-inch (2 ½ cm) pieces
- Aggressively season chicken breast on both sides with salt and pepper
- Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat
- Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.
- In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.
- Chop romaine into bite size pieces and dice chicken into cubes.
- In a serving bowl, add a bed of romaine lettuce.
- In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
- Drizzle the dressing over the top.
- Enjoy!
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