Cobb Salad Pasta Toss Food

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.

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.

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 PASTA TOSS

Steps:

• Preheat an oven to 400ºF.
• Place a large pot of salted water over high heat to boil.
• Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper.
• Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
• Place the bacon on a broiler pan and transfer to the oven as well.
• Cook until crispy, about 15 minutes.
• While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
• When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches
• While the pasta is cooking, season chicken pieces with salt and ground black pepper.
• Heat a large skillet with one turn of the pan of olive oil, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
• While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
• When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
• In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
• Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.

COBB SALAD

Steps:

• In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

TOSSED COBB SALAD

Steps:

• Combine all the dressing ingredients in a large jat with a tight fitting lid. Cover and shake together to mix.
• Combine the bleu cheese, bacon, eggs, avocados, tomatoes and green onions in a large salad bowl and mix well.
• Add the dressing and toss to coat.
• Add the salad greens and mix well.
• Serve immediately.
• You may add 4 cups of chopped cooked chicken, or a mixture of chicken and chopped ham and serve as an entree.