Smoked Chicken And Stilton Cobb Salad Food

COBB CHICKEN SALAD TWO WAYS

Steps:

• Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
• Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
• To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
• To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.

SMOKED CHICKEN AND STILTON COBB SALAD

Steps:

• In a saucepan cover eggs with cold water by 1 inch and bring to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Peel and halve eggs.
• Cut bacon into 1-inch pieces. In a large heavy skillet cook bacon over moderate heat until crisp and golden and transfer to paper towels to drain. Quarter and seed tomatoes and cut into 1/4-inch-thick slices. Thinly slice scallions, radicchio, and romaine separately. Halve, pit, and peel avocado. Cut avocado into 1/2-inch pieces. Cut chicken crosswise into 1/4-inch-thick slices and crumble cheese.
• In a large bowl toss together all ingredients and season with salt and pepper.
• *Available at specialty foods shops and many supermarkets.

ROAST CHICKEN COBB SALAD

Steps:

• Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven.
• Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice.
• At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice.
• Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside.
• Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside.
• Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature.

GRILLED CHICKEN COBB SALAD

Steps:

• Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
• In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
• Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
• Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
• Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
• Halve chicken breasts and chop the meat.
• To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

SMOKED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until golden, 10 to 12 minutes; let cool slightly, then chop.
• Meanwhile, make the dressing: Whisk the yogurt, blue cheese, shallot and 1 tablespoon water in a large bowl; whisk in another tablespoon of water if the dressing is too thick. Season with salt and pepper.
• Add the spinach, tomatoes, hearts of palm, cucumbers and beets to the bowl with the dressing and toss. Add the chicken and toss again. Divide among plates and top with the walnuts. Season with salt and pepper. Serve with the rolls.

CHICKEN COBB SALAD

Steps:

• Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
• Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8-10 minutes. Transfer to paper towels and let drain.
• Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
• Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.

TRADITIONAL CHICKEN COBB SALAD RECIPE BY TASTY

Steps:

• Dressing: Whisk together French's Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
• Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
• Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3-4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7-10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5-10 minutes, then cut into slices.
• Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
• Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
• Enjoy!