Bibb Cobb Salad Recipes

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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

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.

COBB SALAD



Cobb Salad image

The classic cobb salad includes chicken, bacon, egg, tomato, avocado and blue cheese tossed with a tangy lemon vinaigrette. Whether you are looking for a way to use up leftover chicken or just want to avoid turning on the stove, this salad is sure to satisfy!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h15m

Yield 4

Number Of Ingredients 16

1/2 cup vegetable oil
1/4 cup lemon juice
1 tablespoon red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
6 cups bite-size pieces salad greens
2 cups cut-up cooked chicken
3 hard-cooked eggs, chopped
2 medium tomatoes, chopped (1 1/2 cups)
1 medium ripe avocado, pitted, peeled and chopped
1/4 cup crumbled blue cheese (1 oz)
4 slices bacon, crisply cooked, crumbled (1/4 cup)

Steps:

  • In tightly covered container, shake all vinaigrette ingredients. Refrigerate at least 1 hour to blend flavors.
  • Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining salad ingredients in rows on lettuce. Serve with vinaigrette.

Nutrition Facts : Calories 610, Carbohydrate 12 g, Cholesterol 230 mg, Fat 3, Fiber 4 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g

COBB SALAD



Cobb Salad image

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 21

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Steps:

  • In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

COBB SALAD



Cobb Salad image

We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken in this cobb salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

1 boneless and skinless chicken breast half
2 large eggs
3 slices turkey bacon
1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
1 cup chopped fresh watercress
3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1 ounce blue cheese, crumbled
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper

Steps:

  • Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
  • Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
  • Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.
  • Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
  • Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.

Nutrition Facts : Calories 186 g, Cholesterol 4 g, Fiber 3 g, Protein 7 g

COPYCAT BOB EVAN'S COBB SALAD



Copycat Bob Evan's Cobb Salad image

I love this salad!! So good, and just perfect in the summer. Definitely a full meal. This makes one lunch-size version of the cobb salad at Bob Evans. The onion used to be in the cobb salad, but then they took it out. I think it's really good in the salad though. The restaurant version has 13 ww points for this size. Prep time assumes chicken and egg are cooked.

Provided by Amanda Beth

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

2 cups iceberg mixed salad greens
1 hard-boiled egg, quatered
1/4 cup blue cheese, crumbles
1/4 bacon bits
1/4 shredded cheddar cheese
4 grape tomatoes
1/4 cup diced red onion (optional)
3 ounces cooked chicken breasts, chopped, warmed
2 large lettuce leaves, garnish

Steps:

  • Line a large bowl with large lettuce leaves.
  • Add salad mix.
  • Top with remaining ingredients, arranging attractively.
  • Top with favorite salad dressing; I like ranch or blue cheese dressings.

Nutrition Facts : Calories 385.7, Fat 21.9, SaturatedFat 9.8, Cholesterol 308.8, Sodium 612.8, Carbohydrate 5.8, Fiber 1.4, Sugar 1.1, Protein 40.1

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