MCALISTERS COBB SALAD RECIPES

Steps:

• For the blue cheese dressing: In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire sauce until smooth. Stir in the chives, blue cheese crumbles, salt, and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving. Flavors deepen as it chills! For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Season the chicken with salt and pepper, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool. For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper. Drizzle the blue cheese dressing all over the salad and serve.
  
  

Steps:

• To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
• To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
• Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans. Drizzle vinaigrette evenly over salads.