Barbecue Pork Cobb Salad Recipes

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BARBECUE PORK COBB SALAD



Barbecue Pork Cobb Salad image

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It's as satisfying as it is scrumptious. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

Steps:

  • In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.

COBB SALAD



Cobb Salad image

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

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

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

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING



Pulled Pork Cobb Salad with BBQ Ranch Dressing image

Provided by Amanda Freitag

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 32

4 hearts romaine lettuce, chopped
1 cup BBQ Ranch Dressing, recipe follows
2 cups corn bread croutons
2 cups cherry tomatoes, halved or quartered depending on size
1 cup shredded Cheddar
1 cup frozen corn kernels, thawed
1 cup sliced hearts of palm
1 avocado, peeled and diced
1 pound Pulled Pork, recipe follows
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne
One 5-pound boneless pork butt
2 cups chicken stock
1 navel orange, halved
2 cups mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/4 cup BBQ sauce
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1 clove garlic, finely chopped
Salt

Steps:

  • Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
  • Preheat the oven to 300 degrees F.
  • In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
  • Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
  • Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
  • In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.

BBQ PORK SALAD



BBQ Pork Salad image

I needed a dinner for too-hot-to-cook nights during the summer. This is hearty enough for my meat-and-potatoes-loving husband, not to mention delicious! It looks beautiful in a glass bowl. -Victoria Skredsvig, Snohomish, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) ready-to-serve salad greens
1 can (11 ounces) mandarin oranges, drained
1 cup refrigerated fully cooked barbecued shredded pork, warmed
1 cup smoked almonds
1 medium apple, chopped
1/2 cup fresh snow or sugar snap peas
1/4 cup reduced-fat balsamic vinaigrette

Steps:

  • In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

Nutrition Facts : Calories 441 calories, Fat 26g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 671mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 8g fiber), Protein 18g protein.

COBB SALAD WITH MAPLE PORK



Cobb Salad with Maple Pork image

We took the flavors of maple bacon and applied them to pork tenderloin in this lightened-up version of a Cobb Salad. Sweet and caramelized juices from the meat mingle with a zippy Dijon dressing, blue cheese and cherry tomatoes, hitting all the flavor notes in this easy and satisfying weeknight meal done in under 30 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1-pound pork tenderloin, halved crosswise and lengthwise to make 4 pieces
2 tablespoons Montreal steak seasoning
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
4 large eggs
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
Kosher salt and freshly ground pepper
3 romaine lettuce hearts, chopped
1 avocado, sliced
1 cup cherry tomatoes, halved
1/3 cup crumbled blue cheese

Steps:

  • Preheat the oven to 450˚ F. Rub the pork pieces with the steak seasoning. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 5 to 6 minutes. Brush with the maple syrup. Transfer the skillet to the oven and roast until a thermometer inserted into the center registers 140˚ F to 145˚ F, about 5 minutes. Transfer the pork to a cutting board and let rest at least 10 minutes. Add 1 to 2 tablespoons water to the skillet to thin out the pan juices. Reserve the pan juices for serving.
  • Meanwhile, put the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, then remove from the heat and set aside, covered, 10 minutes. Drain, then run under cold water to cool. Peel and chop the hard-boiled eggs.
  • Make the dressing: Whisk the mustard, vinegar and 1 tablespoon water in a small bowl. Whisk in the remaining 3 tablespoons olive oil in a thin stream until smooth. Season with salt and pepper.
  • Divide the lettuce among plates or shallow bowls. Thinly slice the pork and add to the plates; drizzle with the pan juices. Top the salads with the hard-boiled eggs, avocado, cherry tomatoes and blue cheese and drizzle with the dressing.

Nutrition Facts : Calories 510, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 269 milligrams, Sodium 1463 milligrams, Carbohydrate 18 grams, Fiber 6 grams, Protein 36 grams, Sugar 8 grams

BARBECUE CHICKEN COBB SALAD



Barbecue Chicken Cobb Salad image

A nice twist to a Chicken Cobb salad. To get grilled flavor in every bite of this salad, cubed chicken is threaded onto skewers, brushed with barbecue sauce and grilled.

Provided by Debala

Categories     Chicken

Time 32m

Yield 8 serving(s)

Number Of Ingredients 12

1 (16 ounce) package mixed salad greens (iceberg lettuce kind)
1 large cucumber
1/2 small red onion
1 avocado, peeled
2 medium tomatoes, seeded
3/4 cup shredded cheddar cheese
1 lb boneless skinless chicken breast
salt (to taste)
fresh coarse ground black pepper (to taste)
1/2 cup barbecue sauce
3 slices bacon, crisply cooked, drained and crumbled (optional)
1/2 cup ranch salad dressing

Steps:

  • Place lettuce in large bowl.
  • Cut cucumber in half crosswise and remove seeds.
  • Slice cucumber and onion.
  • Then cut cucumber slices in half.
  • Cut avocado in half lengthwise; remove seed and cut flesh away from skin.
  • Dice avocado and tomatoes.
  • Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center.
  • Cover; refrigerate salad until ready to serve.
  • Prepare grill for direct cooking over medium coals.
  • Cut chicken into 1-inch cubes.
  • Thread onto four 12-inch skewers and season with salt and black pepper.
  • Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce.
  • Discard any remaining barbecue sauce.
  • Remove chicken from grill; cool slightly and remove from skewers.
  • Arrange chicken down center of salad; sprinkle with bacon, if desired.
  • Drizzle dressing over salad; toss gently and serve immediately.

Nutrition Facts : Calories 256.6, Fat 16.5, SaturatedFat 4.3, Cholesterol 52.4, Sodium 432.3, Carbohydrate 11.9, Fiber 2.5, Sugar 6.3, Protein 15.9

COBB SALAD RECIPE BY TASTY



Cobb Salad Recipe by Tasty image

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

8 strips bacon
2 chicken breasts
salt
pepper
1 shallot, diced
¼ cup apple cider vinegar
1 tablespoon dijon mustard
½ teaspoon salt
¼ cup olive oil
¼ teaspoon pepper
1 romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 oz blue cheese

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!

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