Cobb Pasta Salad Food

SUNNY'S GRILLED COBB PASTA SALAD

Steps:

• For the grill: Prepare a grill for high heat.
• Cut each chicken breast open and in half to make 4 thin chicken fillets. With a meat mallet, gently pound each chicken fillet to even thickness. Sprinkle the chicken with the paprika and some salt and pepper. Drizzle with olive oil.
• Put both the chicken and corn on the grill above the direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2 to 3 minutes. For the corn, simply rotate to get charred and blistered kernels on all sides. This takes about the same time as the chicken, so tend to both simultaneously. Remove the chicken from the grill and cover with aluminum foil for 10 minutes. Allow the corn to cool enough to cut the kernels off, then do just that. Put the corn in a bowl. Once rested, finely chop the chicken: not big chunks, nice lil bits the size of peas.
• For the pasta: Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl.
• For the dressing: In a small food processor, add the mayonnaise, avocado, scallion, lime zest and juice, a pinch of salt and a few grinds of black pepper. Blend until smooth; if needed, add a splash of water to thin to desired consistency.
• For the salad: To the large bowl of pasta, add the sun-dried tomatoes and dressing and mix to combine. Arrange the chicken, corn, eggs, bacon and cheese on top of the pasta salad.

CLASSIC COBB SALAD

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.

COBB PASTA SALAD

Steps:

• In 4-quart saucepan, cook pasta as directed on box; drain. Rinse with cold water; drain well.
• In large bowl, stir together seasoning mix pouches, mayonnaise and lemon juice. Stir in cooked pasta.
• Spread lettuce on large serving platter. Top with pasta mixture. Arrange remaining salad ingredients in rows over pasta.

COBB SALAD

Steps:

• PREPARE DRESSING: Combine all ingredients, except oils& blend well.
• Combine olive oil& salad oil in a separate bowl& mix well.
• Add to other ingredients& mix well.
• Cover& refrigerate until using.
• It keeps well for 6 weeks but be sure to blend well again just before using.
• PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
• Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
• Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
• Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
• Cut the hard boiled eggs into quarters and arrange on the plates.
• Drizzle dressing over the salad, sprinkle with the roquefort& chives.

COBB SALAD

Steps:

• Place greens in bowl.
• Arrange all other ingredients attractively across greens.
• Add dressing when ready to serve or on the side.

COBB SALAD RECIPE BY TASTY

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!

READY PASTA COBB SALAD WITH READY PASTA ELBOWS

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; pour on a plate and let cool down.
• Toss pasta with all ingredients together in two individual serving bowls.