Cobb Salad Tacos Recipes

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CLASSIC COBB SALAD



Classic Cobb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

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.

COBB SALAD



Cobb Salad image

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

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

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.

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

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!

SOUTHWESTERN COBB SALAD



Southwestern Cobb Salad image

Here's a classic Cobb salad with a Southwestern accent, thanks to black beans, chunky salsa and a blend of Mexican-style shredded cheeses.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 15m

Yield 14 servings, about 1 cup each

Number Of Ingredients 10

2 pkg. (10 oz. each) mixed baby salad greens
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strip
4 hard-cooked eggs, chopped
1 can (15.5 oz.) black beans, rinsed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
12 slices OSCAR MAYER Bacon, cooked, crumbled
2 small avocados, sliced
2 cups halved cherry tomatoes
2/3 cup KRAFT Classic Ranch Dressing
1/3 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Cover large platter with salad greens.
  • Arrange next 7 ingredients in rows over greens.
  • Mix dressing and salsa until blended; drizzle over salad just before serving.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 560 mg, Carbohydrate 9 g, Fiber 5 g, Sugar 1 g, Protein 15 g

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