By Cuisine
Thai Cobb Salad Recipe
Ingredients
- 1 ea. Tyson® Fully Cooked Grilled Chicken Breast Filets
- 2 ea. Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon
- 2 ea. Egg - Prepared & Hard Boiled
- 4 fl. oz. Soy Sauce
- 1 oz. Radish - Thin Shaved
- 1 oz. Papaya - Julienne
- 1 oz. Cherry Tomato - Halved
- 1 oz. Snow Pea - Julienne
- 6 oz. Romaine Lettuce - Chopped
- 1 Tbsp. Basil
- 1 Tbsp. Mint
- 2 oz. Buttermilk Sesame Dressing
- 1/4 cup Buttermilk
- 1/4 cup Mayonnaise
- 1 1/2 Tbsp. Sesame Oil
- 1 Tbsp. Lemon Juice
- 1 tsp. Powdered Ginger
This Thai Cobb Salad brings a distinctly Asian influence with its layers of hearty hard-boiled eggs, savory Tyson® Fully Cooked Grilled Chicken Breast, Filets , Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon and crisp, fresh veggies over a bed of fresh greens. On the side is a nutty, creamy, and rich buttermilk sesame dressing that evokes the best of Thai flavors.
Directions
- From frozen, place the Tyson® Fully Cooked Grilled Chicken Breast Filets on a sheet pan with a small amount of water. Completely cover with foil. Place in a pre-heated, 350°F convection oven for approximately 18-22 minutes.
- From frozen, place Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon i n a single layer on a sheet tray. Crisp to your liking 10 -12 minutes in a 350°F convection oven.
- Mix all dressing ingredients and hold cold.
- Marinate hard boil eggs in soy sauce over night.
- For plating toss basil, mint, and romaine together.
- Plate in the bottom of the bowl.
- In rows, plate the vegetables over the greens.
- Slice chicken and bacon, plate in row over greens.
- Cut marinated egg in wedges and place around the sides of garnish.
- Serve dressing on the side.
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