Layered Chicken Cobb Salad Recipes

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!

Steps:

• In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

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.

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.

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!

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.

Steps:

• In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
• In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

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.

Steps:

• Whisk together all dressing ingredients except the oil, then add in the oil in a small slow steady stream to emulsify, or prepare in a small food processor; set aside and refrigerate.
• For the salad: halve, pit and peel the avocados, then cut into about 1/2-inch cubes.
• In a large fancy see-through (8-quart) glass bowl, spread the romaine lettuce in the bottom of the bowl.
• Then top with strips of cooked chicken.
• Sprinkle chopped bacon over chicken.
• then continue layering with tomatoes, cucumbers, crumbled Roquefort, avocados and eggs (place the eggs all around the outside of the bowl).
• Sprinkle with grated Parmesan cheese or more Roquefort (or feta cheese) and serve.