COBB SALAD LETTUCE WRAPS
Wrap the tasty ingredients of cobb salad into a crunchy lettuce wrap! You can have 2 lettuce wraps for only 220 calories.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place lettuce leaves on plate. Divide chicken among lettuce leaves, placing lengthwise in center. Layer with avocado and tomato wedges. Sprinkle with red onion.
- In small bowl, mix dressing and vinegar. Drizzle over lettuce wraps. Top with crumbled bacon.
Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g
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.
TURKEY COBB LETTUCE WRAPS
Some Cobb salads are huge, hearty affairs, but ours-made with turkey bacon, turkey breast and a drizzle of blue cheese dressing-serves just one.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Top lettuce with remaining ingredients; roll up tightly.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
COBB SALAD WRAPS
Enjoy all the great flavors of a traditional Cobb salad, wrapped up in a tortilla. It's a tasty lunch or supper in 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In medium bowl, toss chicken, lettuce and dressing to coat. Stir in tomato, bacon and egg.
- Place tortillas on large microwavable plate; cover with microwavable plastic wrap. Microwave on High 15 to 30 seconds to soften.
- Spoon chicken mixture down center of each tortilla to within 1 inch of edges. Top with avocado slices. Fold opposite sides of tortilla up toward center about 1 inch over filling (sides will not meet in center); roll up tortilla, beginning at 1 open end. Cut diagonally in half. Secure with toothpick, if necessary. Serve immediately.
Nutrition Facts : Calories 590, Carbohydrate 38 g, Cholesterol 185 mg, Fat 5, Fiber 5 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 930 mg, Sugar 4 g, TransFat 1 g
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
COBB SALAD WRAP
The original recipe from missionfoods.com didn't include chicken, egg, or avocado - things that I think of with a Cobb salad, so I always add them. This is a good, messy sandwich that usually requires a knife and fork.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, cook bacon until crispy.
- Remove and place on paper towel-lined surface to drain.
- Chop bacon.
- Heat wraps until pliable and layer wrap with lettuce mix and vegetables.
- Sprinkle lettuce mix and vegetables with chicken, cheese, bacon, and any optional ingredients and drizzle with dressing.
- Fold in sides of wrap, then fold forward to seal.
Nutrition Facts : Calories 429, Fat 31.9, SaturatedFat 8.3, Cholesterol 51.4, Sodium 874.2, Carbohydrate 21.6, Fiber 2, Sugar 3.5, Protein 14.4
COBB SALAD
The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.
Provided by CountryLady
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 865.5, Fat 77.4, SaturatedFat 13.4, Cholesterol 199.1, Sodium 1312, Carbohydrate 17.3, Fiber 10.7, Sugar 5.1, Protein 29.3
SAUSAGE COBB SALAD LETTUCE WRAPS
I substituted sausage for the bacon to make a lettuce roll-up your family and friends will adore. It's flavorful, crunchy and pretty on the plate. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix dressing, blue cheese and watercress. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir in chives., To serve, spoon sausage into lettuce leaves. Top with avocado, eggs and tomato. Drizzle with dressing mixture.
Nutrition Facts : Calories 433 calories, Fat 38g fat (10g saturated fat), Cholesterol 174mg cholesterol, Sodium 887mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
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COBB SALAD LETTUCE WRAPS RECIPE | MYRECIPES
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Servings 4Calories 177 per servingTotal Time 15 mins
- Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Cook bacon until crisp (5-6 minutes), stirring occasionally. Remove bacon from skillet; pat with paper towels.
- Carefully separate 8 large leaves from lettuce head (do not tear) to use as wraps; reserve remaining lettuce for another use. Place 1 lettuce leaf inside another to create 4 (2-layered) wraps; fill with about 1/4 cup turkey breast, 1/4 of the cubed tomato (about 1/4 cup), 1/4 cup cubed avocado, and 2 tablespoons diced onion. Drizzle with 1 tablespoon reserved dressing; top with 1/4 of the crisped bacon and 2 teaspoons crumbled blue cheese.
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- Layer 2 lettuce leaves to form a sturdy base for the cups. Divide the lettuce cups between 4 lunch containers.
- Evenly divide the tomatoes, diced avocado, egg, and turkey among the lettuce cups. Divide the dressing between 4 mini sauce containers.
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Servings 4Calories 177 per servingTotal Time 15 mins
- Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Cook bacon until crisp (5-6 minutes), stirring occasionally. Remove bacon from skillet; pat with paper towels.
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