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Thai Cobb Salad Recipe
This Thai Cobb Salad brings a distinctly Asian influence with its layers of hearty hard-boiled eggs, savory Tyson Red Label®, 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.
Ingredients
SERVES: 1 serving
| 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 |
| ¼ cup | Buttermilk |
| ¼ cup | Mayonnaise |
| 1 ½ Tbsp. | Sesame Oil |
| 1 Tbsp. | Lemon Juice |
| 1 tsp. | Ginger, powdered |
Directions
Step 1 - From frozen, place the 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.
Step 2 - From frozen, place bacon in a single layer on a sheet tray. Crisp to your liking 10 -12 minutes in a 350°F convection oven.
Step 3 - Mix all dressing ingredients and hold cold.
Step 4 - Marinate hard boil eggs in soy sauce over night.
To Plate:
- 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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Application Uses
MEAL
CUISINE
MAIN INGREDIENTS
SEGMENT
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