GREEK COBB SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel¿lined plate to drain. Let cool slightly, then crumble.
- Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
- Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth.
- Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.
Nutrition Facts : Calories 580, Fat 45 grams, SaturatedFat 11 grams, Cholesterol 242 milligrams, Sodium 1043 milligrams, Carbohydrate 25 grams, Fiber 7 grams, Protein 25 grams, Sugar 6 grams
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.
MEDITERRANEAN COBB SALAD
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. - Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel., In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.
Nutrition Facts : Calories 258 calories, Fat 18g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 687mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.
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
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 PITAS
Categories Sandwich Chicken Leafy Green Tomato Quick & Easy Blue Cheese Bacon Avocado Summer Gourmet
Yield Makes 8 sandwiches, serving 4
Number Of Ingredients 11
Steps:
- In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly.
- Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.
HARVEST BREAKFAST PITAS
Here's a great use for leftover roasted root vegetables. The ingredients are flexible; onion, mushroom, tomato, cilantro, and avocado slices also work well. Good with a hot sauce like Cholula® and polenta or grits.
Provided by Stevanda
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 1h21m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
- Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
- Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
- Fill pita breads with scrambled eggs and baked vegetables.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 40.4 g, Cholesterol 240.8 mg, Fat 15.9 g, Fiber 7.6 g, Protein 21.2 g, SaturatedFat 4.6 g, Sodium 1277.5 mg, Sugar 3.3 g
COBB SALAD PITAS
This is a drop-dead, out of this world recipe! Original recipe called for 2 1/2 pounds of diced cooked chicken. I simplified it by using smoked turkey from the deli.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk together mustard, vinegar, and salt& pepper to taste and add oil in a stream, whisking until emulsified.
- Peel, pit, and finely chop avocado and add to dressing.
- Add turkey, tomato, bacon and cheese and toss lightly.
- Divide romaine among pita halves.
- Divide meat mixture among pita halves and sprinkle with egg.
Nutrition Facts : Calories 581.5, Fat 32.5, SaturatedFat 6.4, Cholesterol 130.8, Sodium 1898.9, Carbohydrate 47.1, Fiber 5.3, Sugar 6, Protein 26.2
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