Classic Cobb Salad Recipe Recipe Fo

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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

Making this salad is a lot like putting in a garden. I "plant" everything in nice, neat sections, just as I do with seedlings. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

6 cups torn iceberg lettuce
2 medium tomatoes, chopped
1 medium ripe avocado, peeled and chopped
3/4 cup diced fully cooked ham
2 hard-boiled large eggs, chopped
3/4 cup diced cooked turkey
1-1/4 cups sliced fresh mushrooms
1/2 cup crumbled blue cheese
Salad dressing of choice
Optional: Sliced ripe olives and lemon wedges

Steps:

  • Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

Nutrition Facts : Calories 260 calories, Fat 15g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 586mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

THE ORIGINAL COBB SALAD



The Original Cobb Salad image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 17

2 chicken breasts, cooked and finely diced
1 ounce iceberg lettuce, washed and chopped
1 ounce romaine lettuce, washed and chopped
2 ounces tomato, washed and chopped
1/2 avocado, thinly sliced
2 ounces bacon, cooked and finely chopped
2 ounces hard boiled eggs, finely chopped
2 ounces grated Roquefort cheese
Original Cobb Salad Dressing to taste (recipe to follow)
2 egg yolks*
2 cups olive oil
1 lemon, juiced
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 cup water
Salt and pepper, to taste

Steps:

  • Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
  • Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

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!

UPDATED CLASSIC COBB SALAD



Updated Classic Cobb Salad image

Hollywood's favorite salad: This recipe was developed after multiple attempts by chefs Adam Reid and Julia Collin for Cook's Illustrated. "We think our updated version has more lasting star power than the original." This was posted in Food&Leisure magazine May 2004. This may be a recipe for 1 but it makes enough for 2-3 at my house.

Provided by Bren in LR

Categories     Salad Dressings

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 19

1 teaspoon Dijon mustard (Vinaigrette recipe begins)
1 medium garlic clove, minced
1/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
3 large eggs (Salad recipe begins)
2 chicken breast halves (boneless, skinless and trimmed)
salt & fresh ground pepper
1 large head romaine lettuce (washed, dried, torn into bite-sized pieces)
1 bunch watercress (washed, dried, stemmed)
1 pint cherry tomatoes (each tomato halved)
2 medium avocados (pitted and cut into 1/2-inch cubes)
8 slices bacon (cut crosswise into 1/4 inch pieces, fried over medium heat until crisp, and dried on paper towels)
2 ounces blue cheese, crumbled
3 tablespoons minced chives

Steps:

  • For vinaigrette: Whisk ingredients in bowl until well combined, then set aside.
  • For eggs: Place in saucepan, cover with water, bring to boil over high heat; remove pan from heat, cover, and let stand for 10 minutes. Transfer eggs to bowl filled with ice water, let stand 5 minutes, then peel, cut into 1/2 inch cubes and set aside.
  • For chicken: Season with salt and pepper. Broil until lightly browned, 4 to 8 minutes, then flip chicken over and continue to broil until thickest part is no longer pink. When cool enough to handle, cut chicken into 1/2-inch cubes.
  • To finish salad: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated, then arrange over very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette, toss to coat; arrange in a row along one edge of greens.
  • Place tomatoes in now empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette.
  • Sprinkle bacon, cheese and chives evenly over salad and serve immediately.

Nutrition Facts : Calories 1372.9, Fat 121.3, SaturatedFat 26.3, Cholesterol 368.5, Sodium 1506.9, Carbohydrate 37.2, Fiber 22.2, Sugar 10.5, Protein 44.2

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