Cobb Salad In A Jar Recipes

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

Ingredients

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 MASON JAR SALAD

Classic Cobb Mason Jar Salad image

Provided by Jamika Pessoa

Time 15m

Yield 1 serving

Number Of Ingredients 11

Ingredients

3 tablespoons store-bought creamy blue cheese dressing
1 tablespoon red wine vinegar
Dash Worcestershire sauce
Pinch kosher salt
2 tablespoons diced cooked ham
1/2 small avocado, diced
1 plum tomato, diced
2 slices crispy cooked bacon, crumbled
1 hard-boiled egg, chopped
2 tablespoons blue cheese crumbles
2 cups chopped romaine lettuce

Steps:

For the blue cheese dressing: Pour the dressing, vinegar, Worcestershire and salt into a 16- to 20-ounce mason jar and mix well with a fork.
For the salad: Layer in the ham, avocado, tomato, bacon, egg, blue cheese and lettuce, then top with the lid and chill until ready to serve.

COBB SALAD IN A JAR

Cobb Salad in a Jar image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 strips thick-cut bacon
Two 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Neutral cooking oil, for greasing
4 large eggs
6 ounces ranch dressing
1 1/2 ounces sherry vinegar
1 tablespoon minced fresh chives
1 head iceberg lettuce, cored and cut into bite-size pieces
1 English cucumber, seeded and small diced
2 large tomatoes, small diced
1 avocado, sliced
1/4 cup blue cheese crumbles

Steps:

Preheat the oven to 375 degrees F.
Arrange the bacon slices on a rimmed sheet tray in a single layer and bake until the bacon is crispy, about 20 minutes. Allow to cool to room temperature, then crumble. Reserve until ready to build the jars.
Sprinkle the chicken breasts with salt and pepper. Put on an oiled quarter-sheet tray and roast until cooked through and browned, about 30 minutes. Allow to cool to room temperature, then chop into bite-sized pieces. Reserve until ready to build the jars.
Put the eggs in a small saucepan and just cover with water. Put on the stovetop over medium-high heat and bring to a boil. Once at a boil, turn off the heat and let sit for 11 minutes. Remove the eggs from the water and let cool to the touch. Remove from the shells and cut in half lengthwise. Reserve until ready to build the jars.
Mix the ranch dressing, sherry vinegar and chives in a small bowl. Reserve, chilled, until ready to build the jars.
Carefully build layers in each of four 32-ounce mason jars, starting with the iceberg in the bottom of each jar. Evenly divide the eggs, yolk sides facing out, among each jar. Divide the bacon crumbles, cucumber, tomatoes, avocado slices, chicken, blue cheese and ranch dressing among the jars.
Cover with lids and keep cold until ready to eat. Simply shake the jars to "toss" the salads and either serve on chilled plates or eat directly out of the jars.

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