Best 20 Cobb Salad Recipes

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The cobb salad is a classic American salad that is both hearty and refreshing. It is typically made with a bed of crisp lettuce, topped with chopped bacon, hard-boiled eggs, blue cheese, tomatoes, avocado, and a dressing made with red wine vinegar and olive oil. Variations on the cobb salad include the addition of grilled chicken or salmon, as well as other vegetables such as cucumber or red bell pepper. This article will provide you with some of the best recipes for cobb salad, so that you can enjoy this delicious and versatile dish at home.

Let's cook with our recipes!

COBB SALAD



Cobb Salad image

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

Provided by Bill

Categories     Salad

Time 50m

Yield 6

Number Of Ingredients 9

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

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.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g

COBB SALAD



Cobb Salad image

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 21

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

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.

Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

CLASSIC COBB SALAD



Classic Cobb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

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.

THE ORIGINAL COBB SALAD



The Original Cobb Salad image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 17

2 chicken breasts, cooked and finely diced
1 ounce iceberg lettuce, washed and chopped
1 ounce romaine lettuce, washed and chopped
2 ounces tomato, washed and chopped
1/2 avocado, thinly sliced
2 ounces bacon, cooked and finely chopped
2 ounces hard boiled eggs, finely chopped
2 ounces grated Roquefort cheese
Original Cobb Salad Dressing to taste, recipe follows
2 egg yolks
2 cups olive oil
1 lemon, juiced
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 cup water
Salt and pepper, to taste

Steps:

  • Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
  • Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

COBB SALAD



Cobb Salad image

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs.

Categories     Salad     Chicken     Egg     Leafy Green     Tomato     Blue Cheese     Bacon     Avocado     Endive     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 14

1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
6 slices of lean bacon, chopped fine
3 ripe avocados (preferably California)
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort

Steps:

  • In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

COBB SALAD CLUB SANDWICH



Cobb Salad Club Sandwich image

Can't decide whether you want a salad or a sandwich? You'll never have to choose again. With generous ingredients piled club-style high, this is a mouthwatering mashup. We affectionately call it the alpha Clobb sandwich! -Carmell Childs, Clawson, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
3 slices rustic Italian bread
3 slices cheddar or provolone cheese
2 pieces leaf lettuce
3 slices tomato
7 thin slices deli smoked peppered turkey breast
1/2 medium ripe avocado, peeled and sliced
3 tablespoons blue cheese spread
7 thin slices deli oven-roasted chicken
7 thin slices deli ham
5 crisp cooked bacon strips
1 hard-boiled large egg, sliced

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.

Nutrition Facts : Calories 878 calories, Fat 58g fat (26g saturated fat), Cholesterol 285mg cholesterol, Sodium 2774mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 58g protein.

CLASSIC COBB SALAD



Classic Cobb Salad image

Making this salad is a lot like putting in a garden. I "plant" everything in nice, neat sections, just as I do with seedlings. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

6 cups torn iceberg lettuce
2 medium tomatoes, chopped
1 medium ripe avocado, peeled and chopped
3/4 cup diced fully cooked ham
2 hard-boiled large eggs, chopped
3/4 cup diced cooked turkey
1-1/4 cups sliced fresh mushrooms
1/2 cup crumbled blue cheese
Salad dressing of choice
Optional: Sliced ripe olives and lemon wedges

Steps:

  • Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

Nutrition Facts : Calories 260 calories, Fat 15g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 586mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED CHICKEN COBB SALAD



Grilled Chicken Cobb Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Steps:

  • Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
  • In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
  • Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
  • Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
  • Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
  • Halve chicken breasts and chop the meat.
  • To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

COBB SALAD



Cobb Salad image

While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you're cooking for two.

Provided by Alison Roman

Categories     dinner, lunch, weekday, salads and dressings, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 small shallot, thinly sliced into rings
3 tablespoons red-wine vinegar
Kosher salt and ground pepper
1 tablespoon whole grain or Dijon mustard
3 tablespoons olive oil, plus more as needed
4 large eggs
10 ounces thick-cut bacon (about 8 strips)
12 ounces boneless, skinless chicken breast (about 2 medium breasts)
1 head romaine lettuce, torn into bite-sized pieces or coarsely chopped
6 ounces small to medium tomatoes (about 6), sliced or quartered
1 avocado, thinly sliced or chopped
4 ounces blue cheese, crumbled
3 tablespoons finely chopped chives

Steps:

  • Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
  • Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
  • Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  • Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
  • Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
  • Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
  • Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
  • Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 16 grams, Fat 56 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 1189 milligrams, Sugar 5 grams, TransFat 0 grams

COBB SALAD WRAP SANDWICHES



Cobb Salad Wrap Sandwiches image

These wraps are easy for a summer night-and even better, I don't have to turn on my oven. It's smiles all around when I make this for dinner. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup blue cheese salad dressing
2 spinach or whole wheat tortillas (8 inches)
1 cup shredded cooked chicken
1 cup spring mix salad greens
1 medium tomato, halved and sliced
4 cooked bacon strips
1/2 medium ripe avocado, peeled and sliced
1 tablespoon sliced ripe olives
1 tablespoon crumbled blue cheese

Steps:

  • Spread dressing over tortillas to within 1/2 in. of edges. Layer with the remaining ingredients. Roll up tortillas.

Nutrition Facts : Calories 610 calories, Fat 37g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 880mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 5g fiber), Protein 33g protein.

SHRIMP COBB SALAD



Shrimp Cobb Salad image

This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
DRESSING:
1/4 cup mayonnaise
2 tablespoons crumbled Gorgonzola cheese
1 tablespoon water
1/2 teaspoon dried parsley flakes
1/4 teaspoon white wine vinegar
SALAD:
4 cups spring mix salad greens
1 medium ripe avocado, peeled and cut into wedges
4 pieces bacon strips, cooked and chopped
2 hard-cooked large eggs, sliced
1 medium tomato, sliced
1/4 cup slices red onion

Steps:

  • Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.

ROAST CHICKEN COBB SALAD



Roast Chicken Cobb Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

2 large chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut applewood smoked bacon
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ripe Hass avocados
Juice of 1 lemon
1 pint cherry tomatoes, halved through the stem
1 cup diced English Stilton, or other crumbly blue cheese
3 ounces baby arugula

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.

CALIFORNIA COBB SALAD



California Cobb Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

2/3 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 clove garlic, smashed
Kosher salt and freshly ground black pepper
3/4 cup crumbled blue cheese (about 5 ounces)
2 tablespoons finely chopped fresh chives
4 cups roughly chopped romaine heart (from 1 heart)
3/4 cup cooked red quinoa
1/2 cup cooked bacon cut into 1-inch pieces (from about 5 slices)
2 hard-boiled eggs, quartered
1 cup small heirloom cherry tomatoes (about 8 ounces)
1 small avocado, scooped out and cut into 1-inch chunks
1 small watermelon radish, thinly sliced and then quartered

Steps:

  • For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
  • For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.

TURKEY COBB SALAD SANDWICH



Turkey Cobb Salad Sandwich image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

One 5 1/2 to 6 pound whole turkey breast with skin and bone
1 large onion, chopped
3 carrots, chopped
2 bay leaves
1 teaspoon whole black peppercorns
1/4 cup plus 2 tablespoons distilled white vinegar
6 bacon slices
1/2 pound poached turkey breast
4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)
2 ounces blue cheese (softened)
2 tablespoons mayonnaise
1 firm-ripe California avocado
4 small crisp lettuce leaves (romaine)

Steps:

  • In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
  • In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.

COBB SALAD SANDWICH



Cobb Salad Sandwich image

Tangy blue cheese, bacon, and crisp lettuce combine with shredded chicken breast in this hearty sandwich, which can be made using reserved extra ingredients from our Cobb Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 ounces blue cheese, crumbled (1/2 cup)
2 tablespoons sour cream
1 tablespoon mayonnaise
1/4 cup buttermilk
Coarse salt and ground pepper
8 slices crusty white bread
1 avocado, pitted, peeled, and thinly sliced
8 slices cooked bacon
1 large tomato, thinly sliced
1 cup shredded cooked chicken, reserved from Cobb Salad
2 hard-cooked large eggs, finely chopped, reserved from Cobb Salad

Steps:

  • In a small bowl, whisk together blue cheese, sour cream, mayonnaise, and buttermilk until smooth. Season with salt and pepper.
  • Lightly toast bread. Divide avocado among 4 slices, along with bacon, tomato, and chicken. Top with eggs, and drizzle with blue cheese dressing. Sandwich with remaining slices.

Nutrition Facts : Calories 562 g, Fat 26 g, Fiber 7 g, Protein 33 g

COBB SALAD WITH BLUE CHEESE DRESSING



Cobb Salad with Blue Cheese Dressing image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 22

1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
3 dashes Worcestershire sauce
4 ounces blue cheese crumbles
2 tablespoons chopped chives
1 dash salt, plus more if needed
1/2 teaspoon freshly ground black pepper, plus more if needed
Olive oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, sliced in half down the middle (you should be left with 4 very thin breast-shaped pieces)
2 heads Bibb lettuce, cored and leaves separated
2 heads romaine lettuce, chopped
1 head iceberg lettuce, cut into chunks
1 pound crispy-fried thin bacon
8 ounces red grape tomatoes, halved
6 hard-boiled eggs, peeled and sliced
2 avocados, diced
1/3 cup blue cheese crumbles
3 scallions, chopped
Freshly ground black pepper

Steps:

  • For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
  • For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil.
  • Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
  • For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
  • Drizzle the blue cheese dressing all over the salad and serve.

BARBECUE CHICKEN COBB SALAD



Barbecue Chicken Cobb Salad image

I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That's how I got my family to eat more veggies. -Camille Beckstrand, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 14

1 bottle (18 ounces) barbecue sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds boneless skinless chicken breasts
12 cups chopped romaine
2 avocados, peeled and chopped
3 plum tomatoes, chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

Steps:

  • In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.

Nutrition Facts : Calories 571 calories, Fat 26g fat (9g saturated fat), Cholesterol 192mg cholesterol, Sodium 1314mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 7g fiber), Protein 39g protein.

COBB SALAD RECIPE BY TASTY



Cobb Salad Recipe by Tasty image

Here's what you need: bacon, chicken breasts, salt, pepper, shallot, apple cider vinegar, dijon mustard, salt, olive oil, pepper, romaine lettuce, hard boiled eggs, roma tomato, avocado, blue cheese

Provided by Milloni Merchant

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

8 strips bacon
2 chicken breasts
salt
pepper
1 shallot, diced
¼ cup apple cider vinegar
1 tablespoon dijon mustard
½ teaspoon salt
¼ cup olive oil
¼ teaspoon pepper
1 romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 oz blue cheese

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!

EASY COBB SALAD



Easy Cobb Salad image

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

4 pieces bacon
1 egg
2 -3 leaves romaine lettuce, chopped
1/2 yellow and red bell pepper, chopped
1 green onion, chopped
1 ripe avocado, sliced
1 -2 tablespoon grainy mustard (not the plain yellow stuff)
1 tablespoon honey or 1 tablespoon agave nectar
1/4 cup homemade mayonnaise (directions follow, or you can just use the straight bottled stuff. See my recipe for homemade mayo)

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

TRADITIONAL CHICKEN COBB SALAD RECIPE BY TASTY



Traditional Chicken Cobb Salad Recipe by Tasty image

Here's what you need: French's Dijon Mustard, shallot, lemon juice, sugar, salt, McCormick® black pepper, olive oil, boneless, skinless chicken breast, hard-boiled eggs, bacon, green leaf lettuce, small tomatoes, radish, cucumber, avocado

Provided by Griffin Bohen-Meissner

Yield 6 servings

Number Of Ingredients 15

1 tablespoon French's Dijon Mustard
2 tablespoons shallot, minced
¼ cup lemon juice
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon McCormick® black pepper
⅔ cup olive oil
1 lb boneless, skinless chicken breast
4 hard-boiled eggs
½ lb bacon, cooked
1 head green leaf lettuce, torn into bite-size pieces
6 small tomatoes, on the vine, quartered
radish, quartered
1 cup cucumber, sliced
1 avocado, thinly sliced

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!

Nutrition Facts : Calories 754 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 43 grams, Sugar 5 grams

Tips:

  • Choosing Fresh Ingredients: Use crisp and fresh vegetables, ripe avocado, and hard-boiled eggs for the best flavor and texture.
  • Dressing: Use a high-quality olive oil or avocado oil for the dressing. Add a splash of lemon juice or vinegar for a tangy flavor.
  • Bacon: Cook the bacon until crispy, but not overcooked. This adds a smoky and savory flavor to the salad.
  • Assembly: Layer the ingredients in a shallow bowl or platter, starting with the lettuce, followed by the chopped vegetables, avocado, bacon, eggs, cheese, and dressing.
  • Serving: Serve the salad immediately or chill it for a bit before serving. Garnish with fresh herbs or a sprinkle of paprika.

Conclusion:

The Cobb salad is a classic American salad known for its vibrant colors, diverse textures, and delicious flavors. With its combination of fresh vegetables, crispy bacon, hard-boiled eggs, ripe avocado, tangy blue cheese, and creamy dressing, the Cobb salad is a satisfying and visually appealing dish perfect for lunch, dinner, or a light meal. Whether you follow a traditional recipe or experiment with different variations, the Cobb salad is a versatile and customizable dish that can be enjoyed by people of all ages.

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