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Serves 4

For Salad:
6 Each Boneless, Skinless Chicken Breasts
1 Each (12 Oz) Bag packaged Salad Mix
1 Lb Cherry Tomatoes, halved
8 Each Eggs, hardboiled and crumbled
2 Lb Bacon, cooked and crumbled
2 Cups Blue Cheese
4 Each Avocado, sliced

For Cobb Chicken Marinade:
1 Each Tarragon Bunch
2 Each Parsley Bunch
1 Each Cilantro Bunch
3/4 Cup Thyme
3/4 Cup Sage
3 Each Garlic Cloves
1/4 Cup Salt
1 Tbsp Pepper
1/3 Cup Lemon Juice
1 1/2 Cups Olive Oil

For Blue Cheese Dressing:
1 1/2 Each Shallots, minced
10 Oz Blue Cheese
1/3 Cup Sherry Vinegar
1 Tbsp Black Pepper
1 1/2 Cup Olive Oil
2/3 Cup Extra Virgin Olive Oil

Explore More:

Luna Park Cobb Salad

For Cobb Chicken Marinade:
Combine all ingredients except for the olive oils in the bowl of a mixer. With the mixer running, add the oils very slowly. Beat. Marinate the chicken breasts overnight, then grill until cooked through. Cube the cooked chicken for the salad.

For Blue Cheese Dressing:
Combine all ingredients except for the olive oils in the bowl of a mixer. With the mixer running, add the oils very slowly. Beat.

To Plate:
Top a bed of lettuce with all of the salad ingredients except for the avocados. For traditional Cobb plating, keep ingredients in rows across the lettuce. Top with sliced avocado in the center of the plate. Drizzle with blue cheese dressing.

Other Recipes from Episode:

Chicken Achiote, Corn on the Cob with Chili Butter, and Mixed Greens with Lemon Dressing

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