Layered Cobb Salad Recipes

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:

• 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:

• 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:

• 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 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:

• 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:

• 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.