COBB PASTA SALAD
We took the beloved Cobb salad up a notch by turning it into a delicious pasta salad! All the classic ingredients are here: chicken, bacon, blue cheese, hard-cooked eggs and more-all tossed together with a zingy dressing that keeps the flavors balanced. It makes for such a lovely dish that no one will ever guess it took only 25 minutes to toss together-but we won't tell if you don't! With 16 servings, this salad is perfect to bring to your next party or potluck. Or, make it ahead of a busy week and let the family help themselves to dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, cook pasta as directed on box; drain. Rinse with cold water; drain well.
- In large bowl, stir together seasoning mix pouches, mayonnaise and lemon juice. Stir in cooked pasta.
- Spread lettuce on large serving platter. Top with pasta mixture. Arrange remaining salad ingredients in rows over pasta.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
SUNNY'S GRILLED COBB PASTA SALAD
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the grill: Prepare a grill for high heat.
- Cut each chicken breast open and in half to make 4 thin chicken fillets. With a meat mallet, gently pound each chicken fillet to even thickness. Sprinkle the chicken with the paprika and some salt and pepper. Drizzle with olive oil.
- Put both the chicken and corn on the grill above the direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2 to 3 minutes. For the corn, simply rotate to get charred and blistered kernels on all sides. This takes about the same time as the chicken, so tend to both simultaneously. Remove the chicken from the grill and cover with aluminum foil for 10 minutes. Allow the corn to cool enough to cut the kernels off, then do just that. Put the corn in a bowl. Once rested, finely chop the chicken: not big chunks, nice lil bits the size of peas.
- For the pasta: Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl.
- For the dressing: In a small food processor, add the mayonnaise, avocado, scallion, lime zest and juice, a pinch of salt and a few grinds of black pepper. Blend until smooth; if needed, add a splash of water to thin to desired consistency.
- For the salad: To the large bowl of pasta, add the sun-dried tomatoes and dressing and mix to combine. Arrange the chicken, corn, eggs, bacon and cheese on top of the pasta salad.
READY PASTA COBB SALAD WITH READY PASTA ELBOWS
For an instant picnic crowd-pleaser, just throw some Ready Pasta elbows into this classic cobb salad starring chicken, avocado, and hard-boiled eggs.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 16m
Yield 2
Number Of Ingredients 10
Steps:
- Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; pour on a plate and let cool down.
- Toss pasta with all ingredients together in two individual serving bowls.
Nutrition Facts : Calories 799.4 calories, Carbohydrate 54.4 g, Cholesterol 183.1 mg, Fat 50.2 g, Fiber 7.2 g, Protein 34.3 g, SaturatedFat 10.4 g, Sodium 1104.7 mg, Sugar 7.7 g
COBB SALAD
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
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.
TOSSED COBB SALAD
I love Cobb salad and this version is easy and very tasty! I think a good dressing can take an ordinary salad and make it something special and this dressing does just that.
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the dressing ingredients in a large jat with a tight fitting lid. Cover and shake together to mix.
- Combine the bleu cheese, bacon, eggs, avocados, tomatoes and green onions in a large salad bowl and mix well.
- Add the dressing and toss to coat.
- Add the salad greens and mix well.
- Serve immediately.
- You may add 4 cups of chopped cooked chicken, or a mixture of chicken and chopped ham and serve as an entree.
Nutrition Facts : Calories 645, Fat 57.9, SaturatedFat 15.7, Cholesterol 127.2, Sodium 1087.4, Carbohydrate 15.3, Fiber 6.8, Sugar 5.2, Protein 19.6
COBB PASTA TOSS
Make and share this Cobb Pasta Toss recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 400ºF.
- Place a large pot of salted water over high heat to boil.
- Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper.
- Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
- Place the bacon on a broiler pan and transfer to the oven as well.
- Cook until crispy, about 15 minutes.
- While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
- When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches
- While the pasta is cooking, season chicken pieces with salt and ground black pepper.
- Heat a large skillet with one turn of the pan of olive oil, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
- While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
- When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
- In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
- Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.
Nutrition Facts : Calories 1107.8, Fat 53.8, SaturatedFat 15.7, Cholesterol 114.3, Sodium 869.8, Carbohydrate 110.2, Fiber 20.6, Sugar 1.2, Protein 58.8
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