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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.
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 |
Step 1: 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.
Step 2: From frozen, place Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Baconi n 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.
Step 5: For plating toss basil, mint, and romaine together.
Step 6: Plate in the bottom of the bowl.
Step 7: In rows, plate the vegetables over the greens.
Step 8: Slice chicken and bacon, plate in row over greens.
Step 9: Cut marinated egg in wedges and place around the sides of garnish.
Step 10: Serve dressing on the side.