COBB SALAD RECIPE - SORTED EATS
Salads aren't usually the first recipes that spring to mind when thinking of stereotypical American food. And yet a cobb salad couldn't be much more American.
Originating from LA, it's the perfect blend of ingredients, none of them prepared in any complicated way, just all made perfectly.
But what would you put in yours?
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Turkey Cobb Salad
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Teriyaki Chicken Cobb Salad Sub Sandwiches
FULL RECIPE:
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This Sub Sandwich recipe is filled with so many delicious things! In addition to the juicy teriyaki chicken breast and homemade teriyaki dressing, there’s a tasty cobb salad inspired mix on top. This teriyaki chicken sandwich is a mix of a lot of different things, but it all comes together so perfectly and the flavors are so well mixed. I love this cobb salad & chicken sandwich! Try it out if you’re looking for something a little different.
INGREDIENTS:
FOR THE TERIYAKI DRESSING:
1/3 cup Teriyaki Sauce
1/3 cup Apple Cider Vinegar
1 teaspoon Garlic paste
1 tablespoon sugar
½ cup light Olive Oil
FOR THE SANDWICH:
½ cup Teriyaki Dressing see recipe below, divided
2 large French Bread Baguettes sliced in half length wise
5 ounces baby spinach
1 ½ pound Boar’s Head Ichiban Teriyaki Style Chicken Breast
6 hard boiled eggs chopped
8 strips of bacon cooked and crumbled
½ cup blue cheese crumbles
5 ounces cherry tomatoes diced
INSTRUCTIONS:
FOR THE TERIYAKI DRESSING:
In a small bowl, whisk together all ingredients. Or add to a jar with a lid and shake vigorously to combine. Set aside (See note)
FOR THE SANDWICH:
After each baguette is cut length wise, use your hands to quickly hollow out the top and bottom of each loaf. You should leave about ¾ inch of bread.
Brush each half liberally with Teriyaki Dressing. You’ll use about ¼ cup in this step.
Place bread on a baking sheet, cut side up, and broil for approximately 3-5 minutes or until toasted to your liking.
Start by layering spinach on the bottom half of each loaf. Top with the sliced chicken.
In a large bowl, combine chopped eggs, bacon, cheese, and tomatoes. Pour in remaining ¼ cup dressing. Stir to combine.
Spoon egg mixture on top of chicken, and finish the sandwiches by putting the top piece of bread on each loaf. Cut and serve!
Enjoy!
Ina Garten's Roast Chicken Cobb Salad | Barefoot Contessa | Food Network
Ina tosses together an easy and elegant salad that's perfect for casual entertaining!
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Roast Chicken Cobb Salad
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
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
For the vinaigrette:
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
Directions
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.
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Ina Garten's Roast Chicken Cobb Salad | Barefoot Contessa | Food Network
Best Cobb Salad Recipe - How to Make Cobb Salad
Easy Cobb Salad with the Best Homemade Cobb Salad Dressing! It is loaded with fresh ingredients and packed with protein. Everything about this Cobb Salad Recipe is good!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN COBB SALAD INGREDIENTS:
►6 oz (6 slices) bacon
►1 medium head romaine lettuce
►2 cooked chicken breasts from a rotisserie chicken
(Get the chicken recipe here:
►2 boiled eggs (how to boil eggs -
►1 large avocado
►1 cup cherry tomatoes,
►1/2 cup red onion
►1/2 cup crumbled blue cheese (or feta)
►2 Tbsp parsley
Balsamic Vinaigrette Dressing:
►3 Tbsp balsamic vinegar
►1 Tbsp dijon mustard
►1 garlic clove
►1/3 cup extra virgin olive oil
►1/4 tsp salt
►1/8 tsp black pepper
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Cobb Salad
Here is what you'll need!
Servings: 2
INGREDIENTS
8 strips bacon
2 (5 ounce) chicken breasts
Salt
Pepper
1 shallot, diced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
1-2 heads romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 ounces blue cheese
PREPARATION
1. Slice strips of bacon into 1-inch pieces.
2. Aggressively season chicken breast on both sides with salt and pepper.
3. Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat .
4. Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.
5. In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.
6. Chop romaine into bite size pieces and dice chicken into cubes.
7. In a serving bowl, add a bed of romaine lettuce.
8. In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
9. Drizzle the dressing over the top.
10. Serve & enjoy!
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