Chicken Cobb Salad With Avocado Dressing Food

CHICKEN SALAD WITH AVOCADO DRESSING

Steps:

• Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
• Spice Rub: Combine ingredients and scatter on a plate.
• Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
• Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
• Pile the Salad ingredients onto a serving platter then place the chicken on the side.
• Serve with Avocado Dressing.

MINI COBB SALAD WITH AVOCADO DRESSING

Steps:

• Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
• Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

CHICKEN COBB SALAD

Steps:

• Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
• Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8-10 minutes. Transfer to paper towels and let drain.
• Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
• Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.

CHICKEN COBB SALAD WITH AVOCADO DRESSING

Steps:

• To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
• To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
• Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.

BARBECUE CHICKEN COBB SALAD

Steps:

• Place lettuce in large bowl.
• Cut cucumber in half crosswise and remove seeds.
• Slice cucumber and onion.
• Then cut cucumber slices in half.
• Cut avocado in half lengthwise; remove seed and cut flesh away from skin.
• Dice avocado and tomatoes.
• Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center.
• Cover; refrigerate salad until ready to serve.
• Prepare grill for direct cooking over medium coals.
• Cut chicken into 1-inch cubes.
• Thread onto four 12-inch skewers and season with salt and black pepper.
• Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce.
• Discard any remaining barbecue sauce.
• Remove chicken from grill; cool slightly and remove from skewers.
• Arrange chicken down center of salad; sprinkle with bacon, if desired.
• Drizzle dressing over salad; toss gently and serve immediately.

RACH'S ROTISSERIE CHICKEN COBB SALAD WITH AVOCADO RANCH DRESSING

Steps:

• Preheat oven to 375°F
• Bake bacon on a slotted pan or metal rack set on a rimmed baking sheet to very crisp
• Cut slices into thirds
• Place avocado in a food processor and add lemon or lime juice, vinegar, olive oil, Tabasco, sour cream or yogurt, garlic, herbs, salt and pepper
• Pulse into a dressing and transfer to a serving bowl
• Arrange lettuce on a large serving platter and top the lettuce with onions, tomatoes, eggs, chicken, blue cheese and bacon
• Working in any arrangement you like, set stripes of each ingredient or place them in a scattered pattern
• Serve dressing alongside