Mini Cobb Salad With Avocado Dressing Recipes

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CHICKEN COBB SALAD WITH AVOCADO DRESSING



Chicken Cobb Salad With Avocado Dressing image

This is based on Smoked Chicken Cobb Salad from the Cooking Light Best Ever Slim-Down Recipes book. To simplify it, I modified it to remove the smoking of the chicken. This is quite a tasty salad. I love all the different flavors. I used a large clove of garlic in the dressing and it had a good bite. The avocado I used was about 1 cup diced.

Provided by GibbyLou

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup avocado, diced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced
3 tablespoons water
4 slices center-cut bacon
1 teaspoon canola oil
12 ounces boneless skinless chicken breasts
4 cups romaine lettuce, coarsely chopped
4 cups Baby Spinach
1/2 cup fresh basil leaf, chopped
1/3 cup avocado, diced
2 heirloom tomatoes, cut into 1/3 inch thick slices
2 large eggs, hard cooked, chilled, and quartered lengthwise
1 1/2 ounces blue cheese, crumbled

Steps:

  • To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
  • To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
  • Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.

COBB SALAD BY AVOCADOS FROM MEXICO



Cobb Salad by Avocados From Mexico image

This green salad is a meal in itself with smoked turkey, blue cheese, avocado slices--and more--tossed with Champagne vinaigrette.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 tablespoon Champagne vinegar
4 cups romaine lettuce, torn into bite-size pieces
8 ounces smoked turkey, cubed
3 ounces crumbled blue cheese
1 medium Avocado from Mexico, sliced (cut just before serving)
½ cup frozen corn, thawed
6 slices bacon, cooked crisp and crumbled
2 hard-boiled eggs, sliced
6 tablespoons thinly sliced scallions
Chives, finely chopped for topping

Steps:

  • Whisk together olive oil and Champagne vinegar.
  • Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
  • Sprinkle with chives and serve.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 13.4 g, Cholesterol 169 mg, Fat 34.1 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 10.5 g, Sodium 1269.3 mg, Sugar 2.3 g

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