Best Cobb Salad Pitas Recipes

COBB SALAD DIP RECIPE

Cobb Salad Dip Recipe image

Entertain in style with our Cobb Salad Dip Recipe. Full of all the flavors you would expect like bacon, avocado, blue cheese and hard boiled eggs, our Cobb Salad Dip Recipe is perfect with crackers, pita chips and more.

Provided by My Food and Family

Categories Dairy

Time 1h15m

Yield 52 servings, 2 Tbsp. each

Number Of Ingredients 9

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT ROKA Blue Cheese Dressing
1 cup finely chopped iceberg lettuce
1/2 cup chopped OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
2 hard-cooked eggs, finely chopped
2 small plum tomatoes, finely chopped
1 avocado, chopped
1/4 cup ATHENOS Crumbled Blue Cheese
4 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

Mix cream cheese and dressing until blended; spread onto bottom of pie plate.
Refrigerate 1 hour.
Top with layers of all remaining ingredients.

Nutrition Facts : Calories 35, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

COBB SALAD PITAS

Cobb Salad Pitas image

Categories Sandwich Chicken Leafy Green Tomato Quick & Easy Blue Cheese Bacon Avocado Summer Gourmet

Yield Makes 8 sandwiches, serving 4

Number Of Ingredients 11

Ingredients

1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve

Steps:

In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly.
Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

COBB SALAD PITAS

Cobb Salad Pitas image

This is a drop-dead, out of this world recipe! Original recipe called for 2 1/2 pounds of diced cooked chicken. I simplified it by using smoked turkey from the deli.

Provided by Claudia Dawn

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 small avocado
1 lb honey smoked deli turkey
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine lettuce
4 7-inch pita bread rounds, halved crosswise
1 large hard-boiled egg, chopped finely

Steps:

In a bowl, whisk together mustard, vinegar, and salt& pepper to taste and add oil in a stream, whisking until emulsified.
Peel, pit, and finely chop avocado and add to dressing.
Add turkey, tomato, bacon and cheese and toss lightly.
Divide romaine among pita halves.
Divide meat mixture among pita halves and sprinkle with egg.

Nutrition Facts : Calories 581.5, Fat 32.5, SaturatedFat 6.4, Cholesterol 130.8, Sodium 1898.9, Carbohydrate 47.1, Fiber 5.3, Sugar 6, Protein 26.2

BASIC COBB SALAD

Basic Cobb Salad image

The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars as Cecil B. DeMille, the Barrymores, and Rudolph Valentino, as well as many Hollywood hopefuls. According to legend, the Brown Derby made a lasting contribution to American cuisine when its manager, Bob Cobb, fixed a late-night meal from leftovers he found in the kitchen, including chicken, bacon, avocado, tomatoes, and hard-boiled eggs. He placed them on a bed of lettuce, drizzled them with dressing, and single-handedly invented the Cobb salad. Like the Caesar salad, the basic Cobb has inspired countless variations, including this delicious version.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 18

Ingredients

3/4 pound thick-sliced bacon, cut into 2-inch pieces
1/4 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 medium garlic clove, finely chopped
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 small head romaine, (about 5 cups), washed, spun dry, and torn into bite-size pieces
1 medium bunch watercress, leaves and 1-inch stem, washed and spun dry
1 pound roasted turkey breast, sliced 1/4 inch thick
1/4 pound Maytag blue cheese, roughly crumbled
2 large hard-boiled eggs, thinly sliced
1 medium tomato, cut into 1/4-inch wedges
8 ounces cherry tomatoes, sliced
1 medium Hass avocado, peeled and cut into 1/4-inch wedges
1/2 teaspoon finely chopped tarragon
1/2 teaspoon finely chopped chervil
1 teaspoon finely chopped parsley

Steps:

In a large skillet, cook bacon over medium heat until crisp, about 15 minutes. With a slotted spoon, transfer to paper towels to drain.
In a small bowl, whisk together mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
Arrange romaine and watercress on a large serving platter. Arrange turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately.

CALIFORNIA COBB SALAD

California Cobb Salad image

Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 16

Ingredients

1 tablespoon Dijon mustard
1/4 cup red-wine vinegar
2 teaspoons Worcestershire sauce
1 garlic clove
1/2 teaspoon coarse salt
1/2 cup extra-virgin olive oil
1/4 teaspoon ground black pepper
1 head romaine lettuce, washed, dried, and chopped
1 head butter lettuce, washed, dried, and chopped
2 8-ounce chicken breasts, poached or grilled
6 strips bacon, cooked crisp and chopped
2 medium tomatoes, chopped
4 hard-boiled eggs, peeled and quartered lengthwise
1 avocado, peeled and chopped
4 ounces Roquefort cheese, crumbled
1/4 cup fresh chives, chopped

Steps:

Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.

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