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.
CHICKEN COBB SALAD WITH HOMEMADE RANCH RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black pepper, large head romaine lettuce, red onion, cherry tomato, avocado, eggs, bacon, greek yogurt, milk, white vinegar, fresh parsley, fresh dill, onion powder, garlic powder, black pepper, salt
Provided by Joey Firoben
Categories Lunch
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
- Place the chicken on a greased roasting tray and season both sides with salt and pepper.
- Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before dicing.
- In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
- Portion the salad among serving bowls and top with more dressing, if desired.
- Enjoy!
Nutrition Facts : Calories 484 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 43 grams, Sugar 8 grams
CHICKEN COBB SALAD RECIPE BY TASTY
Here's what you need: blue cheese dressing, salt, pepper, small tomato, shredded rotisserie chicken, bacon bits, hard-boiled egg, romaine lettuce
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Make the dressing: Combine blue cheese dressing, salt, and pepper in a 16-ounce (480 ml) mason jar. Stir with a fork until well-combined.
- Add the tomato, chicken, bacon bits, hard boiled egg, and lettuce.
- Store in the refrigerator for 2-3 days.
- When ready to eat, shake well to combine.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 1 gram, Protein 32 grams, Sugar 3 grams
TRADITIONAL CHICKEN COBB SALAD RECIPE BY TASTY
Here's what you need: French's Dijon Mustard, shallot, lemon juice, sugar, salt, McCormick® black pepper, olive oil, boneless, skinless chicken breast, hard-boiled eggs, bacon, green leaf lettuce, small tomatoes, radish, cucumber, avocado
Provided by Griffin Bohen-Meissner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Dressing: Whisk together French's Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
- Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
- Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3-4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7-10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5-10 minutes, then cut into slices.
- Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
- Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 43 grams, Sugar 5 grams
THE ORIGINAL COBB SALAD
Provided by Food Network
Yield 12 servings
Number Of Ingredients 17
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
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
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!
CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
- Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
- Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
- Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.
CLASSIC COBB SALAD
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
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
COBB SALAD
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
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
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
SKINNY COBB SALAD
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. -Taylor Kiser, Brandon, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Mix yogurt and dressing; thin with water as desired. Toss coleslaw mix with lettuce; divide among four plates., Arrange remaining ingredients in rows over top. Drizzle with yogurt mixture.
Nutrition Facts : Calories 324 calories, Fat 13g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 9g fiber), Protein 23g protein. Diabetic exchanges
SWISS COBB SALAD
Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.
Nutrition Facts : Calories 531 calories, Fat 42g fat (9g saturated fat), Cholesterol 171mg cholesterol, Sodium 922mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
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