Thai Style Cobb Salad Recipes

CHOPPED THAI SALAD RECIPE

Steps:

• In a large bowl, combine ingredients for salad, toss together.
• In a small food processor or a blender, combine all ingredients for dressing. Blend or pulse for 30 seconds to 1 minute or until smooth and creamy.
• Drizzle dressing over salad and serve immediately.

THAI-STYLE COBB SALAD

Steps:

• Place romaine on a large serving platter. Arrange chicken, eggs, avocado, vegetables and peanuts over romaine; sprinkle with cilantro., In a small bowl, whisk salad dressing and peanut butter until smooth. Serve with salad.

THAI COBB SALAD

Steps:

• Half the avocado, seed it and peel it, then cut it into 1/2 inch pieces.
• In a large bowl combine salad dressing, soy sauce, fresh ginger, and crushed red pepper.
• Add Salad greens and toss lightly.
• Divide greens among 4 plates and top with meat, avocado, carrots, cilantro, green onions, and peanuts.

SEAFOOD COBB SALAD

Steps:

• To boil: bring large stockpot of water to boil; add in 2 tablespoons of Creole seasoning; add shrimp; cook for 5-8 minutes until they're pink/orange; drain and refrigerate till cool
• To blacken: pat shrimp dry with paper towel; lightly season with Creole seasoning; heat DRY cast iron skillet to medium high heat; place seasoned shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are slightly pink and browned; refrigerate till cool
• Rinse and pat dry; use kitchen scissors and cut a slit down the top of the shell lengthwise; Place on ungreased baking sheet
• Turn oven to 500ºF or "broil" setting; place lobster on middle rack and broil for 5-8 minutes, until the flesh turns slightly pink; remove and allow to cool. Once cooled, remove shell and scoop out lobster meat; set aside
• Place in a fine meshed colander and drain; do not rinse
• Combine all dressing ingredients into large bowl; mix well and refrigerate
• Dice red onion, halve cherry or grape tomatoes, slice cucumber; prepare bacon and drain on paper towel
• Cut bacon (once cooled) into tiny pieces; set aside
• Plate mixed greens on plates or shallow bowls
• Add equal amounts of seafood, onion, bacon, blue cheese, tomatoes and cucumbers to each plate
• Slice avocado and place equal amounts on each plate
• Serve with Remoulade dressing on the side