Layered Cobb Salad Recipes

LAYERED COBB SALAD

Layered Cobb Salad image

Find out how to make this scrumptious Layered Cobb Salad. Serve this Layered Cobb Salad in a clear glass dish for a spectacular presentation.

Provided by My Food and Family

Categories Side Dish Recipes

Time 1h15m

Yield 16 servings, 1 cup each

Number Of Ingredients 8

Ingredients

6 cups tightly packed chopped romaine lettuce
2 cups halved cherry tomatoes
3 cups chopped cooked chicken
1 large avocado, chopped
1 small red onion, chopped
1 cup KRAFT Classic Ranch Dressing
1 cup KRAFT Shredded Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

Layer first 5 ingredients in bowl.
Drizzle dressing evenly over salad; spread, if necessary, to completely cover top of salad. Top with cheese and bacon.
Refrigerate 1 hour.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 11 g

LAYERED COBB SALAD

Layered Cobb Salad image

Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2/3 cup olive or vegetable oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
8 cups chopped romaine lettuce (12 oz)
2 cups cut-up cooked chicken
6 slices precooked bacon, chopped
4 plum (Roma) tomatoes, chopped (about 2 cups)
1/2 cup crumbled blue cheese (2 oz)
4 hard-cooked eggs, chopped
2 medium avocados, pitted, peeled and cubed (about 2 cups)

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended. Refrigerate until ready to serve.
In 6- to 8-quart glass bowl, place half of the chopped lettuce. Top with half each of the chicken, bacon, tomatoes, cheese and eggs. Repeat layers.
Just before serving, top salad with avocados. Serve salad with dressing.

Nutrition Facts : Calories 550, Carbohydrate 10 g, Cholesterol 200 mg, Fat 3 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g

LAYERED COBB SALAD

Layered Cobb Salad image

Categories Salad Cheese Chicken Egg Leafy Green Mustard Pork Poultry Lemon Bacon Summer Chill Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 19

Ingredients

For dressing
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
3 skinless boneless chicken breast halves (1 1/4 pounds)
2 California avocados
1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces
2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, halved and forced through a coarse sieve
1/4 cup finely chopped fresh chives

Steps:

Make dressing:
Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
Make salad:
Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
Just before serving, pour dressing over salad and toss.

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

Ingredients

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.

LAYERED COBB SALAD

Layered Cobb Salad image

Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.

Provided by Sharon123

Categories Chicken

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 cups sliced romaine lettuce
1/2 lb grape tomatoes, halved
4 cups shredded cooked chicken (I use Fry Chick, vegetarian chicken)
2 ripe avocados, peeled and diced
1 large red onion, peeled and sliced
1 1/2 cups frozen peas (no need to defrost)
1 cup shredded cheddar cheese
1 cup chunky blue cheese dressing (or ranch)
1/2 cup bacon bits

Steps:

In the bottom of a 14 cup glass salad bowl or trifle dish, place the washed and sliced lettuce. Pack down tightly.
On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion, peas and cheddar cheese. Press down lightly.
Spread the blue cheese dressing(or ranch) over the top. Refrigerate at least 1 hour. Sprinkle the bacon bits on top just before serving. Enjoy!

Nutrition Facts : Calories 465.7, Fat 34.8, SaturatedFat 8.6, Cholesterol 82.5, Sodium 613, Carbohydrate 13.4, Fiber 6, Sugar 4.7, Protein 26.6

LAYERED COBB SALAD

Layered Cobb Salad image

Make and share this Layered Cobb Salad recipe from Food.com.

Provided by ms. muffet

Categories < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 cups sliced romaine lettuce
1/2 lb grape tomatoes, halved
4 cups shredded cooked chicken
2 ripe avocados, peeled and diced
1 large red onion, peeled and sliced
1 lb cooked medium shrimp, peeled
1 cup chunky blue cheese dressing
6 slices cooked bacon, crumbled

Steps:

In the bottom of a 14-cup glass salad bowl or trifle dish, place the washed, sliced lettuce. Pack down slightly.
On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion and shrimp. Press down lightly.
Spread blue-cheese dressing over the top. Refridgerate for at least 1 hour. Sprinkle crumbled bacon on top just before serving.

Nutrition Facts : Calories 464.2, Fat 31.7, SaturatedFat 6.4, Cholesterol 150.7, Sodium 619.7, Carbohydrate 11.5, Fiber 4.7, Sugar 2.7, Protein 34.6

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Layered Cobb Salad Recipes

LAYERED COBB SALAD

Find out how to make this scrumptious Layered Cobb Salad. Serve this Layered Cobb Salad in a clear glass dish for a spectacular presentation.

LAYERED COBB SALAD

Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.

LAYERED COBB SALAD

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

LAYERED COBB SALAD

Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.

LAYERED COBB SALAD

Make and share this Layered Cobb Salad recipe from Food.com.

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