Zesty Cobb Salad Food

COBB SALAD

Steps:

• Spread the bacon out on a paper towel on a microwave-safe plate. Cover with another piece of paper towel, cook at full power in the microwave until crisp, 3 to 4 minutes. Cool.
• Meanwhile, in a large salad bowl, layer the avocado, tomato and eggs, seasoning them with salt and pepper as you go. Top with the mesclun greens, then scatter the chicken on top. Crumble the bacon over the salad. Bring the salad to the table and toss with the dressing so all the ingredients are evenly mixed together. Serve.
• Whisk together the mayonnaise, 1/4 cup of the blue cheese, the half-and-half, sour cream, lemon juice, Worcestershire and 1/2 teaspoon salt in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper. Use now or store in the refrigerator for up to 3 days.

ZESTY COBB SALAD

Steps:

• Place lettuce in large shallow bowl.
• Cover with rows of all remaining ingredients except onions and dressing; top with onions.
• Drizzle with dressing just before serving.

CHICKEN COBB SALAD RECIPE BY TASTY

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!

COBB SALAD WITH PICKLED BEETS, EGGS, AND SPICY SWEET MUSTARD DRESSING

Steps:

• Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
• Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
• Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.

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.

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!