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, FiletsWright® 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

AMOUNTMAIN 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 cupButtermilk
1/4 cupMayonnaise
1 1/2 Tbsp.Sesame Oil
1 Tbsp.Lemon Juice
1 tsp.Powdered Ginger
Directions

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.

Application Uses
MEAL
CUISINE
MAIN INGREDIENTS
SEGMENT
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Chicken
Bacon