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. 


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 cupButtermilk
¼ cupMayonnaise
1 ½ Tbsp.Sesame Oil
1 Tbsp.Lemon Juice
1 tsp.Ginger, powdered

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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