COBB SALAD
The perfect hearty salad for dinner - and they come together in a flash. They're great for mixed-diet homes, too, as they can be customized for individual preferences.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 19
Steps:
- Divide lettuce between two large plates. Arrange toppings over the lettuce, each in their own areas, in wedge shapes or in rows.
- Place all the dressing ingredients in a mason jar. Screw on the lid and shake until blended. (Can also whisk together in a small bowl). Drizzle over both salads. Serve.
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.
CLASSIC COBB SALAD RECIPE
Serve up a tasty classic with this Classic Cobb Salad Recipe. Our Classic Cob Salad Recipe is unfailingly delicious, and people love it.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 5 servings, 2 cups each
Number Of Ingredients 8
Steps:
- Arrange salad greens on large serving platter.
- Place next 6 ingredients in even rows on top of greens.
- Drizzle with dressing just before serving; toss lightly.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 1180 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 7 g, Protein 24 g
GRILLED CHICKEN COBB SALAD
No more boring cobb salads! Made with the juiciest garlic rosemary chicken thighs and the most flavorful honey Dijon dressing!
Provided by Chungah Rhee
Categories summer
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together olive oil, vinegar, Dijon, honey and 1 tablespoon water; season with salt and pepper, to taste; set aside. In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, rosemary and garlic; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, tomatoes, avocado, onion and eggs. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine. Serve immediately.
COBB SALAD PANINI
Provided by Tyler Florence
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients.
- Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil.
- Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
COBB SALAD PANINI
Number Of Ingredients 12
Steps:
- Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients. Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil. Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
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- Preheat oven to 350°F. Place chicken breast on a parchment-lined baking sheet and season with 2 tsp olive oil, salt and pepper. Place in the oven and roast for 40-45 minutes, or cooked through. Remove from the oven and let the chicken rest for 10 minutes. Remove the skin and shred the chicken with a fork.
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- Add all of the marinade ingredients, except the chicken and sliced onion, to a large Mason jar or bowl. Use a whisk or an immersion blender to blend until fully combined.
- Toss in the chicken and sliced onion to a ziplock bag. Pour in the marinade, zip the bag and allow to marinate for at least an hour or up to overnight.
- On a grill over medium heat, grill the chicken, about 3-5 minutes per side, until cooked through. Use a sharp knife to cut into a thick part of the meat to ensure that is opaque all the way through. Remove from heat, cover with foil and allow to rest.
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- Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.
- Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.
- Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.
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- Place greens on large serving platter; top with rows of chicken, tomatoes, eggs and avocado. Sprinkle with bacon and cheddar cheese.
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