COBB SALAD WITH GREEN GODDESS DRESSING
Make and share this Cobb Salad With Green Goddess Dressing recipe from Food.com.
Provided by smiles4u
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare dressing, place first 11 ingredients in a blender or food processor, process until smooth. Chill.
- To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates.
- Arrange 6 Tbs chicken, 4 tomato wedges, 2 egg wedges, 2 Tbs avocado, and 1 Tbs cheese over each serving.
- Serve each salad with 1/4 cup dressing.
Nutrition Facts : Calories 306.1, Fat 17.4, SaturatedFat 4.8, Cholesterol 153, Sodium 562.4, Carbohydrate 12.3, Fiber 4.3, Sugar 6.3, Protein 25.8
GREEN GODDESS DRESSING FOR SOUTHWESTERN COBB SALAD
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.
GREEN GODDESS COBB SALAD
For all you need to know about addictively crispy chicken skin.
Provided by Claire Saffitz
Categories Salad Chicken Kid-Friendly Dinner Lunch Spring Summer Healthy Low Cholesterol Lettuce Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 6 servings
Number Of Ingredients 16
Steps:
- Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.
- Heat a dry small skillet over medium and cook guanciale, turning occasionally, until fat is rendered and meat is brown and crisp, 5-8 minutes. Transfer to paper towels to drain.
- Add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5-8 minutes. Transfer to paper towels with guanciale.
- Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.
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COBB SALAD WITH GREEN GODDESS DRESSING RECIPE
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- To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.
- To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.
COBB SALAD WITH GREEN GODDESS DRESSING - THE …
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- Cook the chicken using your preferred method. To do so quickly, bring a few cups of water to a boil. Add the chicken and cook for 8 minutes or until cooked through. Remove from water and place on a cutting board. Chop or shred the chicken and add salt, pepper, and any other desired seasonings.
- Place all ingredients for the salad (including the chicken) in a large serving bowl and toss in desired amount of green goddess dressing.
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- Bring 2 cups water and garlic to a boil in a medium saucepan. Add chicken; remove from heat, and let stand 8 minutes or until done. Remove chicken from pan, using a slotted spoon; pat dry with paper towels. Place on a plate, and cool completely.
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