Loaded Chicken Cobb Salad Recipes
LAYERED COBB SALAD
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.
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
COBB CHICKEN SALAD TWO WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
- Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
- Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
- To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
- To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.
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CHICKEN COBB SALAD RECIPE | MYRECIPES
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5/5 (7)Calories 263 per serving
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.
- Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.
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4.6/5 (13)Estimated Reading Time 3 minsServings 4
- Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
- Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8–10 minutes. Transfer to paper towels and let drain.
- Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
- Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.
LOADED COBB SALAD RECIPE WITH CHICKEN AND BACON
From thefoodcharlatan.com
4.9/5 (10)Total Time 1 hrCategory Main Course, SaladCalories 1362 per serving
- Start by boiling the eggs. Fresh eggs are harder to peel than older eggs, so use the ones at the back of the fridge. I actually like to steam my eggs rather than boil them (it makes them even easier to peel). Bring water to a boil in a saucepan, then steam the eggs in a basket over the boiling water for 11 minutes, covered with a lid the whole time. Prepare an ice bath (water and ice in a bowl). Add eggs to the ice bath immediately. If you don't have a steam basket: Place eggs in an empty pot, cover with water, bring to boil over high heat. Once it boils, remove the pot from heat, cover with lid, and set a timer for 8 minutes. Immediately remove to an ice bath so that they stop cooking. Once cool, peel the eggs and halve or slice them. Sprinkle with salt and pepper.
- Make the dressing. Skip this step if you are use store bought dressing! The Red Wine Vinaigrette recipe is in the notes.
- For the Honey Mustard Dressing: Add all ingredients to a blender and pulse until smooth. I squirted Dijon mustard into my 1/3 measuring cup until it was about halfway full, then filled the rest with yellow mustard. You can use just one kind or both! This makes 1 cup of dressing.
- If you are baking your bacon (which I highly recommend), start that process now before prepping your veggies. See this post for How to Bake Bacon for all the details. Chop the bacon into bite sized pieces once it's cooked. Set aside and keep warm.
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- Put the chicken in a small roasting tin and drizzle over ½ the dressing. Sprinkle over the thyme and season with black pepper. Bake for 30-35 mins until cooked through. Add the bacon to the tray for the final 15 mins. Cool for 10 mins then slice the chicken on an angle.
- Meanwhile, cook the eggs in a pan of boiling water for 7 mins, then drain and chill in cold water until cool enough to handle. Peel and halve the eggs.
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