CHICKEN COBB SALAD RECIPE BY TASTY
Here's what you need: blue cheese dressing, salt, pepper, small tomato, shredded rotisserie chicken, bacon bits, hard-boiled egg, romaine lettuce
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Make the dressing: Combine blue cheese dressing, salt, and pepper in a 16-ounce (480 ml) mason jar. Stir with a fork until well-combined.
- Add the tomato, chicken, bacon bits, hard boiled egg, and lettuce.
- Store in the refrigerator for 2-3 days.
- When ready to eat, shake well to combine.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 1 gram, Protein 32 grams, Sugar 3 grams
COBB SALAD RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, shallot, apple cider vinegar, dijon mustard, salt, olive oil, pepper, romaine lettuce, hard boiled eggs, roma tomato, avocado, blue cheese
Provided by Milloni Merchant
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Slice strips of bacon into 1-inch (2 ½ cm) pieces
- Aggressively season chicken breast on both sides with salt and pepper
- Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat
- Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.
- In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.
- Chop romaine into bite size pieces and dice chicken into cubes.
- In a serving bowl, add a bed of romaine lettuce.
- In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
- Drizzle the dressing over the top.
- Enjoy!
CHICKEN COBB SALAD WITH HOMEMADE RANCH RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black pepper, large head romaine lettuce, red onion, cherry tomato, avocado, eggs, bacon, greek yogurt, milk, white vinegar, fresh parsley, fresh dill, onion powder, garlic powder, black pepper, salt
Provided by Joey Firoben
Categories Lunch
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
- Place the chicken on a greased roasting tray and season both sides with salt and pepper.
- Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before dicing.
- In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
- Portion the salad among serving bowls and top with more dressing, if desired.
- Enjoy!
Nutrition Facts : Calories 484 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 43 grams, Sugar 8 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.
TRADITIONAL CHICKEN COBB SALAD RECIPE BY TASTY
Here's what you need: French's Dijon Mustard, shallot, lemon juice, sugar, salt, McCormick® black pepper, olive oil, boneless, skinless chicken breast, hard-boiled eggs, bacon, green leaf lettuce, small tomatoes, radish, cucumber, avocado
Provided by Griffin Bohen-Meissner
Yield 6 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 43 grams, Sugar 5 grams
COBB SALAD
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 21
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.
Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
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 CHICKEN SALAD TWO WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
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.
CLASSIC COBB SALAD
Making this salad is a lot like putting in a garden. I "plant" everything in nice, neat sections, just as I do with seedlings. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.
Nutrition Facts : Calories 260 calories, Fat 15g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 586mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED CHICKEN COBB SALAD
This recipe was so delicious. A Great meal when served with a hot crusty roll. A friend served it at a luncheon & shared the recipe. I believe it originally came from a Martha Stewart booklet, however it has been tweaked just a little. Please adjust the quantity of ingredients to suit your own tastes and the size of servings you desire. Enjoy.
Provided by Just Janie
Categories Brunch
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chicken Option:Marinate 4 chicken breasts that have been pounded thin a mixture of 2 Tbs olive oil, 1/4 cup white wine vinegar, 3 Tbs fresh chopped thyme, 1 tsp salt, 1/2 tsp pepper. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
- Vinaigrette Option: Combine 1/3 cup white wine vinegar, 1/4 cup Dijon mustard, 2 tsp honey, salt & pepper. Shake to combine & add 1/2 cup olive oil. Shake.
- Toss lettuce with vinaigrette of your choice.
- Arrange lettuce on plates.
- Arrange bacon, tomatoes, chicken, avocado & feta on top. Season with salt & pepper & serve.
Nutrition Facts : Calories 293.6, Fat 24.5, SaturatedFat 9.1, Cholesterol 46.6, Sodium 703, Carbohydrate 9.1, Fiber 4.3, Sugar 4, Protein 11.4
EASY COBB SALAD
Being a college student, you don't have much time to do anything besides do homework and research, so this is a quick and easy meal that I often whip up when my time is limited. The dressing is more or less an approximation, so depending on how tangy or sweet you want it, adjust the amount of mustard and sweetener. A great time saver is to boil several eggs at once, so you have them on hand in case you want to make another salad the next day, or more for company. (I like my eggs nice and cold, so that's why I have them boiled a day ahead, but if you don't care it doesn't make a difference.)
Provided by Spgty21
Categories < 30 Mins
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- The night before, boil the egg until hard-boiled (10-15 mins).
- When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
- The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
- Combine all ingredients for the dressing together in a small bowl.
- Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Nutrition Facts : Calories 653.2, Fat 50.7, SaturatedFat 10.9, Cholesterol 208.7, Sodium 554.6, Carbohydrate 41.8, Fiber 15.9, Sugar 22.1, Protein 15.8
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- Make the dressing by whisking 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.
- Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3 to 4 minutes, then flip the chicken.
- Cover with a lid to allow the chicken to cook through, 7 to 10 minutes. Once the chicken is cooked through, remove from pan and let it rest for 5 to 10 minutes, then cut into slices.
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