56418 copycat bob evan cobb salad Recipes

boneless skinless chicken breast, cooked and chopped, bacon, flour tortillas , burrito size, mixed salad greens, grape tomatoes, halved, cucumber, sliced, red onion, thinly sliced, blue cheese, crumbled (or any other cheese), ranch dressing, hard-boiled eggs, chopped (optional), avocado, sliced (optional)

chicken breasts, on the bone, salt , as needed, ground black pepper , as needed, bacon, romaine lettuce, washed, dried , and torn into pieces, basic red wine and vinegar salad dressing, tomatoes, skin on, cut into medium dice, crumbled blue cheese, avocados, cut into medium dice, green onions , thinly sliced on the bias

white-wine vinegar, minced shallot, dijon mustard, kosher salt, freshly ground pepper, extra-virgin olive oil, mixed salad-greens, shredded cooked chicken breast (1 large breast half ), eggs; hard-boiled, peeled and chopped, bacon, cooked and crumbled (i use turkey bacon as it is much lower in fat.), tomatoes, diced, cucumber, seeded and sliced, avocado, diced, crumbled blue cheese (optional)

mixed salad greens (iceberg lettuce kind), cucumber, red onion, avocado, peeled, tomatoes, seeded, shredded cheddar cheese, boneless skinless chicken breast, salt (to taste), fresh coarse ground black pepper (to taste), barbecue sauce, bacon , crisply cooked, drained and crumbled (optional), ranch salad dressing

head iceberg lettuce, watercress, curly endive, head romaine, minced chives, chicken breast cooked, diced into small cubes, bacon, cooked and diced (thick good stuff!), avocado, peeled and diced, peeled tomatoes , chopped and seeded, hard cooked eggs, peeled and diced, roquefort cheese, crumbled, brown derby dressing, water, red wine vinegar, sugar, freshly squeezed lemon juice, salt, freshly ground black pepper, worcestershire sauce, dry mustard, garlic, finely minced, full-flavored olive oil, salad oil, a note from the brown derby : the water is optional, depending upon the degree of oiliness desired in the dressing., blend all ingredients together , except oils. add olive and salad oils. mix well.

bacon, chopped into 1/2-inch pieces, cooked chicken breasts, cubed, seasoning salt, avocados, ripe, diced, lemon juice, head red leaf lettuce , torn into pieces, head iceberg lettuce , torn into pieces, tomatoes, diced or 2 large tomatoes, green onion, sliced thinly, eggs, hard boiled and chopped fine, monterey jack cheese, grated or 2 cups blue cheese, crumbled, salad dressing

white wine vinegar, shallots, finely minced, dijon mustard, salt, fresh ground pepper, extra virgin olive oil, mixed salad greens, cooked chicken breast, shredded (1 large breast half, *see tip), eggs, hard-boiled, peeled and chopped (**see tip ), bacon, cooked and crumbled, tomatoes, diced, cucumber, seeded and sliced, avocado, diced, blue cheese, crumbled (optional)

bacon , center cut, shrimp, peeled and deveined (can buy from fish market already peeled and deveined to reduce prep time!), paprika, black pepper, salt, divided, fresh lemon juice, olive oil , extra virgin, whole-grain dijon mustard, romaine lettuce , salad, tomatoes, quartered, carrot, shredded (about 2 carrots), frozen whole kernel corn, thawed (may use fresh when in season), ripe avocado, peeled, cut into 8 wedges

cubed cooked chicken or 2 cups ham, tomatoes, seeded and chopped, avocados, peeled and chopped, creamy parmesan salad dressing, mixed baby greens or 3 cups baby spinach leaves, bacon , crisply cooked and crumbled, flour tortillas

eggs, packaged fresh spinach, head lettuce , torn into bite size pieces, blue cheese, crumbled, cooked turkey, shredded, avocado, sliced, bacon , pieces use real, fat free lemon and herb salad dressing

torn romaine lettuce, salad shrimp, cooked and peeled (or more to taste), cubed pineapple, avocado, peeled and chopped, chopped red bell pepper, green onion, chopped, macadamia nuts (to taste), creamy poppy seed dressing

vegetable oil, lemon juice, red wine vinegar, sugar, ground mustard, salt, worcestershire sauce, garlic powder (not garlic salt), pepper, salad greens , torn into bite-sized pieces, cooked chicken or 2 cups cooked turkey, cut into bite-sized pieces, hard-boiled eggs, peeled and chopped, tomatoes, chopped, ripe avocado, peeled, pitted, and chopped, crumbled blue cheese, streaky bacon , cooked crisp and crumbled

italian salad dressing (a store bought dressing will work just fine), soy sauce, grated fresh ginger, crushed red pepper flakes, napa cabbage, shredded, romaine lettuce, chopped, bibb lettuce, chopped, fresh cilantro, fine chopped, scallion, fine chopped (white and green parts ), shallot, thin sliced, left over pork , beef or 2 cups chicken, avocado, diced, mango, diced, carrot, shredded (you can buy them shredded right in the produce aisle), seedless cucumber, lightly seeded, peeled and shredded, red pepper, thin sliced, honey roasted peanuts, lightly chopped, snow peas, bean sprouts, zucchini

chopped, cooked chicken , tossed with bbq sauce until coated, handful of lettuce leave mix (iceberg, carrots and red cabbage), thawed frozen corn, diced red onion or scallions, several grape tomatoes, cheddar jack cheese, fried corn tortillas cut into strips (cut fresh corn tortillas into strips and fry them in vegetable oil till crisp, drain then cool), dressing, mix 1/2 bbq sauce with 1/2 marzetti s ranch dressing, bob evans wildfire barbecue sauce

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

blue cheese, crumbled, crisp cooked bacon, crumbled, hardboiled egg, chopped, avocados, chopped, tomatoes, chopped, green onions, chopped, salad greens, olive oil, salad oil, balsamic vinegar, lemon juice, sugar, worcestershire sauce, salt, pepper, dry mustard, garlic clove, minced

egg whites, dijon mustard, grated parmesan cheese, cornflake crumbs, kosher salt, black pepper, sliced turkey cutlets, reduced-calorie blue cheese salad dressing, cider vinegar, mixed salad greens, bacon (can use turkey ), cooked and crumbled, sliced beets, drained and cut into strips, hard-cooked eggs, shelled and sliced, fat-free croutons