Cobbsaladpanini Recipes

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COBB SALAD



Cobb Salad image

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

4 cups chopped romaine lettuce
+
Avocado
Chopped hard-boiled eggs
Tomatoes
Crumbled blue cheese
Chickpeas
Cooked seasoned lentils
White beans
Roasted cubed sweet potatoes
Roasted cubed butternut squash
Sliced almonds
Sunflower seeds
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon or stone-ground mustard
1/8 teaspoon vegetarian Worchestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

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



Classic Cobb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

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



Classic Cobb Salad Recipe image

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

12 cups mixed baby salad greens
6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast
1 avocado, chopped
1-1/2 cups halved grape or cherry tomatoes
8 slices OSCAR MAYER Bacon, cooked, crumbled
3 hard-cooked eggs, cut into wedges
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1 bottle (8 oz.) KRAFT Lite Balsamic Vinaigrette Dressing

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



Grilled Chicken Cobb Salad image

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

1/4 cup reduced sodium soy sauce
3 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
3 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
6 slices bacon, cut into thirds
1 head romaine, roughly chopped
6 campari tomatoes, cut into wedges
1 avocado, halved, seeded, peeled and sliced
1/2 small red onion, thinly sliced
4-6 soft boiled eggs, peeled and halved
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper, to taste

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



Cobb Salad Panini image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12

1 head romaine lettuce
2 tomatoes, seeded
1 avocado
1/2 pound turkey breast
8 slices bacon, cooked
1/2 pound bleu cheese
4 hard cooked eggs, shelled and sliced
1 tablespoon chopped parsley leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
4 ciabatta rolls or a baguette

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



COBB SALAD PANINI image

Number Of Ingredients 12

1 head romaine lettuce
2 tomatoes, seeded
1 avocado
1/2 pound turkey breast
8 slices bacon, cooked
1/2 pound bleu cheese
4 hard cooked eggs, shelled and sliced
1 tablespoon chopped parsley leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
4 ciabatta rolls or a baguette

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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