Easy Cobb Salad Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard. With your hands or two forks, shred chicken. Reserve half (1 cup) for Cobb Salad Sandwich.
• Quarter 2 eggs and reserve 2 eggs for Cobb Salad Sandwich. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons oil. Season with salt and pepper, toss to combine, and top with eggs, bacon, tomatoes, cheese, avocado, and remaining chicken.

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
• Place the chicken on a greased roasting tray and season both sides with salt and pepper.
• Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
• Let the chicken rest for 5 minutes before dicing.
• In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
• Portion the salad among serving bowls and top with more dressing, if desired.
• Enjoy!

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:

• 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!