Light And Fresh Cobb Salad 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.

LIGHTER COBB SALAD

Steps:

• In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.
• In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.
• Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.

LIGHT AND FRESH COBB SALAD

Steps:

• DRESSING: In a bowl, whisk together milk, yogurt, chives, thyme, mustard, sugar, salt and pepper; gradually whisk in vinegar.
• In a shallow dish pour 1/4 cup of the dressing over chicken; turn to coat. Let stand 10 mintues. Set remaining dressing aside.
• Meanwhile, preheat barbecue grill to medium or preheat broiler.
• Place chicken on greased grill and close lid or on a foil-lined sheet if broiling (discard any excess marinade). Grilll or broil chicken for about 8 minutes per side or until no longer pink inside.
• Transfer to a cutting board; ler stand for 3 minutes.
• In a large bowl, toss lettuce wirh 1/2 cup dressing. Slice chicken into thin strips.
• Divide lettuce among plates; top with chicken, tomatoes, avocado and cheese.
• Drizzle wirh more dressing. (Extra dressing can be covered and refrigerated up to 3 days).
• COOKING TIP: To drain yogurt, spoon 1 cup plain yogurt into a sieve lined with a coffee filter; set over a bowl and cover. Refrigerate and let drain for 4 hours or up to 1 day. Measure 1/2 cup.