Eating Well Cobb Salad 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

THE EATINGWELL COBB SALAD

The Eatingwell Cobb Salad image

This salad from EatingWell Magazine is fairly close to the original from a restaurant in Hollywood, CA, however the blue cheese is optional. Toss your greens with the dressing, then again, drizzle over your completed salad. Serve with some hot, crispy bread and a nice glass of wine to serve as a meal.

Provided by Bev I Am

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons white wine vinegar
2 tablespoons shallots, finely minced
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon fresh ground pepper
3 tablespoons extra virgin olive oil
10 cups mixed salad greens
1/2 lb cooked chicken breast, shredded (1 large breast half, *see Tip)
2 eggs, hard-boiled, peeled and chopped (**see Tip)
2 slices bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup blue cheese, crumbled (optional)

Steps:

Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
Whisk in oil until combined.
Place salad greens in a large bowl.
Add half of the dressing and toss to coat.
Divide salad greens among 4 plates.
Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.
Drizzle the salads with the remaining dressing.
TIP:
*Tips To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
**To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Serves 4.

Nutrition Facts : Calories 400, Fat 29.8, SaturatedFat 6.2, Cholesterol 161.1, Sodium 366.1, Carbohydrate 11.2, Fiber 4.7, Sugar 3.5, Protein 23.7

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