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Chef Mike's Chopped Cobb Salad

Recipe courtesy of: 

Chef Mike

From our Dinner and a Beer video series.

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Blue Moon Belgian White

Bottle Image (Fullsize): 
Serving Size: 

2

Ingredients: 
  • Romaine lettuce, chopped
  • 1/4 cup of tomatoes, chopped
  • 1/4 cup of avocado, chopped
  • 1/4 cup of Apple Wood Smoked Bacon, cooked and chopped
  • 1 hard boiled egg, chopped
  • 1/4 cup of blue cheese, crumbled
  • 1/8 cup of green onion, chopped
  • 1 boneless, skinless chicken breast
  • 1 flaky scone (optional)
Cusabi Dressing:
  •  2 cups Mayonnaise 
  • 1 large Cucumber, finely chopped 
  • 2 teaspoons Lemon Juice 
  • 2 Garlic Cloves, finely minced 
  • 1 teaspoon Salt 
  • 1/2 teaspoon White Pepper 
  • 1 tablespoon Wasabi
Directions: 
  1. Mix the dressing ingredients together and chill in the refridgerator until the salad is prepared.
  2. Cook the bacon, drain the fat and chop. Cook about 4 strips to ensure that you will have about 1/4 cup. Add to a large salad bowl with the chopped romaine lettuce when cooled.
  3. Once the bacon is cooked, grill a chicken breast until done and juices run clear. Set aside.
  4. Hard boil the egg and chop. Chop the green onion and dice the tomatoes and avocado. Add all with the blue cheese to the salad bowl.
  5. Toss the salad until all ingredients are well mixed - then top with the chilled Cusabi dressing.
  6. Slice the grilled chicken, place it on top of the tossed chopped salad and serve with a flaky scone of your choice.

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