Thai Cobb Salad Recipe
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.
Ingredients
Yield: 1 serving
| Amount | Main 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 |
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.
