Best 5 Cobb Salad With Blue Cheese Dressing Recipes

COBB SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
• For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Cut the Perfect Grilled Chicken into chunks and arrange in a pile on the lettuce. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
• Drizzle the blue cheese dressing all over the salad and serve.
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings

COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• To make the dressing:
• Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
• To make the salad:
• Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
• Just before serving, pour the dressing over the salad and toss.

COBB SALAD

Steps:

• Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
• Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
• Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
• Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
• Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
• Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
• Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
• Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.

CORN ON THE COBB SALAD WRAP WITH GRILLED ONION BLUE CHEESE DRESSING

Steps:

• Preheat a grill or grill pan.
• Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
• In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.
• Halve, pit, peel and cut the avocado into 1/2-inch pieces.
• In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
• Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.
• Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.
• Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.
• In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.

INDIVIDUAL CHICKEN COBB SALADS WITH BLUE CHEESE DRESSING

Steps:

• In small bowl, beat mayonnaise, yogurt, vinegar and garlic with wire whisk. Stir in blue cheese. Cover and refrigerate at least 1 hour.
• Just before serving, arrange greens on 4 salad plates. Top with remaining salad ingredients. Drizzle dressing over salads.
• If desired, sprinkle with freshly ground black pepper.