Salad Bar Cobb Recipes

COBB SALAD

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.

COBB SALAD

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.

CLASSIC COBB SALAD

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
• Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
• Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
• Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
• Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

COBB SALAD IN A JAR

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bacon slices on a rimmed sheet tray in a single layer and bake until the bacon is crispy, about 20 minutes. Allow to cool to room temperature, then crumble. Reserve until ready to build the jars.
• Sprinkle the chicken breasts with salt and pepper. Put on an oiled quarter-sheet tray and roast until cooked through and browned, about 30 minutes. Allow to cool to room temperature, then chop into bite-sized pieces. Reserve until ready to build the jars.
• Put the eggs in a small saucepan and just cover with water. Put on the stovetop over medium-high heat and bring to a boil. Once at a boil, turn off the heat and let sit for 11 minutes. Remove the eggs from the water and let cool to the touch. Remove from the shells and cut in half lengthwise. Reserve until ready to build the jars.
• Mix the ranch dressing, sherry vinegar and chives in a small bowl. Reserve, chilled, until ready to build the jars.
• Carefully build layers in each of four 32-ounce mason jars, starting with the iceberg in the bottom of each jar. Evenly divide the eggs, yolk sides facing out, among each jar. Divide the bacon crumbles, cucumber, tomatoes, avocado slices, chicken, blue cheese and ranch dressing among the jars.
• Cover with lids and keep cold until ready to eat. Simply shake the jars to "toss" the salads and either serve on chilled plates or eat directly out of the jars.

SALAD BAR COBB

Steps:

• Blend first 5 ingredients in small bowl. Season dressing with salt and pepper.
• Divide greens among 6 plates. Place rows of turkey, tomatoes and avocados atop greens. Sprinkle each salad with eggs, bacon and blue cheese. Drizzle salads with dressing and serve.

COBB SALAD CLUB SANDWICH

Steps:

• Spread butter over 1 side of each bread slice. Place 1 slice cheese on each unbuttered side of bread. Toast bread slices, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 4-5 minutes., Layer 1 toast with lettuce, tomato, turkey and avocado. Top with another toast and spread with blue cheese spread. Top with chicken, ham, bacon and egg. Top with remaining toast, cheese side down. Cut sandwich in half, secure with toothpicks and serve.

COBB SALAD RECIPE BY TASTY

Steps:

• Slice strips of bacon into 1-inch (2 ½ cm) pieces
• Aggressively season chicken breast on both sides with salt and pepper
• Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat
• Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.
• In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.
• Chop romaine into bite size pieces and dice chicken into cubes.
• In a serving bowl, add a bed of romaine lettuce.
• In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
• Drizzle the dressing over the top.
• Enjoy!

COBB SALAD WRAPS

Steps:

• In medium bowl, toss chicken, lettuce and dressing to coat. Stir in tomato, bacon and egg.
• Place tortillas on large microwavable plate; cover with microwavable plastic wrap. Microwave on High 15 to 30 seconds to soften.
• Spoon chicken mixture down center of each tortilla to within 1 inch of edges. Top with avocado slices. Fold opposite sides of tortilla up toward center about 1 inch over filling (sides will not meet in center); roll up tortilla, beginning at 1 open end. Cut diagonally in half. Secure with toothpick, if necessary. Serve immediately.

COBB SALAD BOWLS

Steps:

• Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.
• Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.
• Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously.
• Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved soft-boiled eggs, drizzle over the vinaigrette and grind over some black pepper.