Chicken Cobb Salad With Avocado Dressing Recipes
CHICKEN COBB SALAD WITH AVOCADO DRESSING
This is based on Smoked Chicken Cobb Salad from the Cooking Light Best Ever Slim-Down Recipes book. To simplify it, I modified it to remove the smoking of the chicken. This is quite a tasty salad. I love all the different flavors. I used a large clove of garlic in the dressing and it had a good bite. The avocado I used was about 1 cup diced.
Provided by GibbyLou
Categories Salad Dressings
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
- To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
- Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.
ROAST CHICKEN COBB SALAD
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven.
- Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice.
- At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice.
- Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside.
- Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside.
- Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature.
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
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- To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
- To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
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