Best 6 Layered Salmon Cobb Salad Recipes

Craving a salad that's both visually appealing and bursting with flavors? Look no further than the layered salmon cobb salad. This culinary masterpiece combines the freshness of crisp greens, the richness of avocado and hard-boiled eggs, the savory crunch of bacon, and the delectable taste of tender salmon. Whether you're seeking a light and healthy lunch option or a satisfying dinner treat, the layered salmon cobb salad is a versatile dish that offers an explosion of tastes and textures in every bite. With recipes ranging from classic to contemporary, you're sure to find the perfect culinary creation to satisfy your palate.

Let's cook with our recipes!

GRILLED SALMON COBB SALAD

Grilled Salmon Cobb Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 large eggs
1 1-pound piece skinless center-cut salmon (preferably wild)
1/2 teaspoon grated lemon zest, plus the juice of 1 lemon
Kosher salt and freshly ground pepper
3 tablespoons white wine vinegar
1/2 shallot, chopped
2 tablespoons finely chopped fresh tarragon
1/2 cup extra-virgin olive oil
Vegetable oil, for brushing
2 heads romaine lettuce, halved lengthwise
2 avocados, halved, pitted and peeled
2 ears of corn, shucked
1 cup fresh basil, torn
1/2 cup roughly chopped fresh dill
1 1/2 cups cherry tomatoes, halved
Chopped fresh parsley for topping

Steps:

Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.

SALMON COBB SALAD IN CREAMY DILL DRESSING

Salmon Cobb Salad in Creamy Dill Dressing image

Provided by Robin Miller : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 cups chopped romaine lettuce
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
4 slices turkey bacon, cooked until crisp and crumbled
1 cup shredded carrots
1 green bell pepper, seeded and sliced
1/2 cup thinly sliced red onion
2 tablespoons drained capers
2 hard boiled eggs, sliced
1/4 cup crumbled gorgonzola
1/2 cup sour cream
1/2 cup buttermilk
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper

Steps:

Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.

LAYERED COBB SALAD

Layered Cobb Salad image

Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.

Provided by Sharon123

Categories Chicken

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 cups sliced romaine lettuce
1/2 lb grape tomatoes, halved
4 cups shredded cooked chicken (I use Fry Chick, vegetarian chicken)
2 ripe avocados, peeled and diced
1 large red onion, peeled and sliced
1 1/2 cups frozen peas (no need to defrost)
1 cup shredded cheddar cheese
1 cup chunky blue cheese dressing (or ranch)
1/2 cup bacon bits

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!

Nutrition Facts : Calories 465.7, Fat 34.8, SaturatedFat 8.6, Cholesterol 82.5, Sodium 613, Carbohydrate 13.4, Fiber 6, Sugar 4.7, Protein 26.6

LAYERED COBB SALAD

Layered Cobb Salad image

Categories Salad Cheese Chicken Egg Leafy Green Mustard Pork Poultry Lemon Bacon Summer Chill Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 19

Ingredients

For dressing
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
3 skinless boneless chicken breast halves (1 1/4 pounds)
2 California avocados
1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups)
6 bacon slices, cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces
2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup)
2 bunches watercress, coarse stems discarded
2 hard-boiled large eggs, halved and forced through a coarse sieve
1/4 cup finely chopped fresh chives

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.

LAYERED COBB SALAD

Layered Cobb Salad image

Make and share this Layered Cobb Salad recipe from Food.com.

Provided by ms. muffet

Categories < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 cups sliced romaine lettuce
1/2 lb grape tomatoes, halved
4 cups shredded cooked chicken
2 ripe avocados, peeled and diced
1 large red onion, peeled and sliced
1 lb cooked medium shrimp, peeled
1 cup chunky blue cheese dressing
6 slices cooked bacon, crumbled

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.

Nutrition Facts : Calories 464.2, Fat 31.7, SaturatedFat 6.4, Cholesterol 150.7, Sodium 619.7, Carbohydrate 11.5, Fiber 4.7, Sugar 2.7, Protein 34.6

LAYERED COBB SALAD

Layered Cobb Salad image

Easily assemble a zesty oil-and-vinegar dressing to tastefully coat a main-dish salad showcasing lettuce and chicken.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2/3 cup olive or vegetable oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
8 cups chopped romaine lettuce (12 oz)
2 cups cut-up cooked chicken
6 slices precooked bacon, chopped
4 plum (Roma) tomatoes, chopped (about 2 cups)
1/2 cup crumbled blue cheese (2 oz)
4 hard-cooked eggs, chopped
2 medium avocados, pitted, peeled and cubed (about 2 cups)

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.

Nutrition Facts : Calories 550, Carbohydrate 10 g, Cholesterol 200 mg, Fat 3 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g

Tips:

Use fresh and high-quality ingredients to ensure the best flavor and texture in your salad.
Don't overcook the salmon. It should be cooked through but still moist and flaky.
Use a good quality mayonnaise for the dressing. This will make a big difference in the overall flavor of the salad.
Be generous with the toppings. The more toppings you add, the more flavorful and satisfying your salad will be.
Serve the salad immediately after assembling it. This will prevent the dressing from making the salad soggy.

Conclusion:

This layered salmon cobb salad is a delicious and satisfying meal that is perfect for any occasion. It is packed with protein, healthy fats, and fiber, making it a great choice for a healthy and balanced diet. The combination of flavors and textures in this salad is sure to please everyone at your table. So next time you are looking for a quick and easy meal that is sure to impress, give this layered salmon cobb salad a try.