ROAST CHICKEN COBB SALAD
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven.
- Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice.
- At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice.
- Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside.
- Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside.
- Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature.
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
- In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g
TOSSED COBB SALAD
I love Cobb salad and this version is easy and very tasty! I think a good dressing can take an ordinary salad and make it something special and this dressing does just that.
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the dressing ingredients in a large jat with a tight fitting lid. Cover and shake together to mix.
- Combine the bleu cheese, bacon, eggs, avocados, tomatoes and green onions in a large salad bowl and mix well.
- Add the dressing and toss to coat.
- Add the salad greens and mix well.
- Serve immediately.
- You may add 4 cups of chopped cooked chicken, or a mixture of chicken and chopped ham and serve as an entree.
Nutrition Facts : Calories 645, Fat 57.9, SaturatedFat 15.7, Cholesterol 127.2, Sodium 1087.4, Carbohydrate 15.3, Fiber 6.8, Sugar 5.2, Protein 19.6
CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
EASY COBB SALAD
Being a college student, you don't have much time to do anything besides do homework and research, so this is a quick and easy meal that I often whip up when my time is limited. The dressing is more or less an approximation, so depending on how tangy or sweet you want it, adjust the amount of mustard and sweetener. A great time saver is to boil several eggs at once, so you have them on hand in case you want to make another salad the next day, or more for company. (I like my eggs nice and cold, so that's why I have them boiled a day ahead, but if you don't care it doesn't make a difference.)
Provided by Spgty21
Categories < 30 Mins
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- The night before, boil the egg until hard-boiled (10-15 mins).
- When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
- The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
- Combine all ingredients for the dressing together in a small bowl.
- Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Nutrition Facts : Calories 653.2, Fat 50.7, SaturatedFat 10.9, Cholesterol 208.7, Sodium 554.6, Carbohydrate 41.8, Fiber 15.9, Sugar 22.1, Protein 15.8
TOSSED SALAD
To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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