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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|
|2 oz.||Buttermilk Sesame Dressing|
|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.