Southwest Cobb Salad Dip Recipes

SOUTHWESTERN COBB SALAD

Steps:

• Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
• Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
• Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
• Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
• Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
• In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
• Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
• Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.

SOUTHWEST COBB DIP

Steps:

• In a medium bowl, mix together the sour cream and the Hidden Valley Fiesta Ranch dip mix.
• Spread the seasoned sour cream onto a serving platter.
• Cover with lettuce. Then, add the eggs, chicken, tomatoes, avocado, and bacon.
• Serve immediately with tortilla chips for dipping.

SOUTHWEST COBB SALAD DIP

Steps:

• In a medium bowl, mix together the sour cream and the Hidden Valley Fiesta Ranch dip mix.
• Spread the seasoned sour cream onto a serving platter.
• Cover with lettuce. Then, add the eggs, chicken, tomatoes, avocado, and bacon.
• Serve immediately with tortilla chips for dipping.

SOUTHWESTERN COBB SALAD

Steps:

• Cover large platter with salad greens.
• Arrange next 7 ingredients in rows over greens.
• Mix dressing and salsa until blended; drizzle over salad just before serving.

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 DIP

Steps:

• Combine Neufchatel cheese and blue cheese dressing. Spread onto a 9-inch pie plate and place in the refrigerator.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble and set aside.
• Layer chopped lettuce over Neufchatel cheese mixture. Top with bacon, eggs, avocado, turkey breast, tomatoes, blue cheese crumbles, and green onions.

COBB SALAD DIP RECIPE

Steps:

• Mix cream cheese and dressing until blended; spread onto bottom of pie plate.
• Refrigerate 1 hour.
• Top with layers of all remaining ingredients.

SOUTHWESTERN COBB SALAD

Steps:

• Preheat grill to medium.
• Combine all dressing ingredients, cover and chill.
• Brush chicken with olive oil, season with salt and pepper. Grell 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
• Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.