Individual Cobb Salads Recipes

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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

INDIVIDUAL CHICKEN COBB SALADS WITH BLUE CHEESE DRESSING



Individual Chicken Cobb Salads with Blue Cheese Dressing image

A pretty presentation for an afternoon with friends, these mini-Cobbs have all the good stuff--avocado, chicken, bacon, and a creamy blue cheese dressing.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h15m

Yield 4

Number Of Ingredients 11

1/3 cup mayonnaise or salad dressing
3 tablespoons plain low-fat yogurt
3 tablespoons red wine vinegar
1 clove garlic, finely chopped
1/2 cup crumbled blue cheese (2 oz)
8 cups mixed salad greens
2 packages (5 oz each) sliced smoked chicken breast, chopped
4 hard-cooked eggs, quartered
1 medium ripe avocado, pitted, peeled and sliced
2 medium tomatoes, chopped
1/4 cup bacon flavor bits or chips

Steps:

  • In small bowl, beat mayonnaise, yogurt, vinegar and garlic with wire whisk. Stir in blue cheese. Cover and refrigerate at least 1 hour.
  • Just before serving, arrange greens on 4 salad plates. Top with remaining salad ingredients. Drizzle dressing over salads.
  • If desired, sprinkle with freshly ground black pepper.

Nutrition Facts : Calories 460, Carbohydrate 14 g, Cholesterol 265 mg, Fat 3 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 7 g, TransFat 0 g

INDIVIDUAL COBB SALADS



Individual Cobb Salads image

Provided by Mary Nolan

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon fresh lemon juice
1 avocado, cut into 1/3-inch slices
4 cups romaine lettuce, chopped into 1/2-inch thin shreds
Blue Cheese Dressing, recipe follows
2 ears corn, shucked, cooked, and kernels cut off the cob (about 1 cup)
1 large tomato, seeded and finely diced
1/3 cup crumbled bacon (from about 4 pieces)
1/4 cup crumbled blue cheese
Special equipment: 4 by 3-inch ring mold or tin can with top and bottom removed
1/4 cup mayonnaise
1/3 cup buttermilk
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
2 tablespoons crumbled blue cheese
1 tablespoon finely minced chives

Steps:

  • Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use.
  • To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately.
  • Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener.
  • In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use.
  • Yield: 3/4 cup
  • Prep Time: 5 minutes
  • Difficulty: Easy

COBB SALAD



Cobb Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

8 ounces slab bacon, diced, or thinly sliced
1 ripe Hass avocado
Juice of 1/2 lemon
1/2 head romaine, washed and torn into small pieces
2 boneless skinless chicken breasts, (6 ounce each) grilled, sauteed, or poached, diced
2 large vine-ripened tomatoes, cored and diced
1 head Bibb lettuce, washed and torn into small pieces
2 hard cooked eggs, peeled and chopped
4 scallions, whites and several inches of green, cut on an angle in very thin slices
1 medium bunch watercress, stemmed, and coarsely chopped
Basic Vinaigrette, recipe follows
4 ounces blue cheese, crumbled
Freshly ground black pepper
1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

Steps:

  • In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
  • Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
  • Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
  • At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
  • In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.

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