LAYERED COBB SALAD
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
Find out how to make this scrumptious Layered Cobb Salad. Serve this Layered Cobb Salad in a clear glass dish for a spectacular presentation.
Provided by My Food and Family
Categories Side Dish Recipes
Time 1h15m
Yield 16 servings, 1 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 11 g
LAYERED SALAD
This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.
Provided by FRANCESWOOD
Categories Salad Green Salad Recipes
Time 13h55m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
- In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
- In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
- Peel and chop hard-cooked eggs.
- Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g
LAYERED COBB SALAD
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
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
LAYERED CHICKEN SALAD
This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
CHICKEN COBB SALAD
Steps:
- Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
- Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8-10 minutes. Transfer to paper towels and let drain.
- Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
- Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.
LAYERED COBB SALAD
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
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
COBB CHICKEN SALAD TWO WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
- Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
- Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
- To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
- To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.
LAYERED COBB SALAD
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
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 CHICKEN COBB SALAD
This is a wonderful main coarse salad to feed 4-6 people. The dressing can be made well in advance and chilled, and will become stronger in flavor with refrigeration time. This is the perfect salad to serve at your next dinner party, not only is is the most delicious salad, it makes a beautiful presentation. If you are serving more than 4 people, I suggest to double or increase all ingredients and also the dressing.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together all dressing ingredients except the oil, then add in the oil in a small slow steady stream to emulsify, or prepare in a small food processor; set aside and refrigerate.
- For the salad: halve, pit and peel the avocados, then cut into about 1/2-inch cubes.
- In a large fancy see-through (8-quart) glass bowl, spread the romaine lettuce in the bottom of the bowl.
- Then top with strips of cooked chicken.
- Sprinkle chopped bacon over chicken.
- then continue layering with tomatoes, cucumbers, crumbled Roquefort, avocados and eggs (place the eggs all around the outside of the bowl).
- Sprinkle with grated Parmesan cheese or more Roquefort (or feta cheese) and serve.
Nutrition Facts : Calories 1289.2, Fat 107, SaturatedFat 24.6, Cholesterol 356.1, Sodium 1166.6, Carbohydrate 28.5, Fiber 14.6, Sugar 9.7, Protein 59.9
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