Post Thanksgiving Cobb Salad Recipe

Name: Post Thanksgiving Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small or medium garlic clove; Salt, preferably kosher salt, to taste; 1 teaspoon chopped fresh thyme leaves; 1 teaspoon Dijon mustard; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil; 1/4 cup canola or grapeseed oil; 2 cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked); 2 romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade; 1 small head radicchio, cut in chiffonade (optional); 2 tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon; 3 hard-boiled eggs, chopped; 1 large ripe but firm avocado, sliced or diced; 1 large or 2 medium carrots, peeled and grated; 2 ounces (about 1/2 cup) Roquefort or blue cheese, crumbled; 1/4 cup chopped toasted almonds (salted or barbecued if desired); 2 tablespoons chopped chives

Servings: persons

1 small or medium garlic clove
Salt, preferably kosher salt, to taste
1 teaspoon chopped fresh thyme leaves
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup canola or grapeseed oil
2 cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked)
2 romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade
1 small head radicchio, cut in chiffonade (optional)
2 tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon
3 hard-boiled eggs, chopped
1 large ripe but firm avocado, sliced or diced
1 large or 2 medium carrots, peeled and grated
2 ounces (about 1/2 cup) Roquefort or blue cheese, crumbled
1/4 cup chopped toasted almonds (salted or barbecued if desired)
2 tablespoons chopped chives

1
Make the dressing.
2
Cut the garlic in half and place in a mortar with a generous pinch of salt and 1 teaspoon of the olive oil.
3
Mash to a paste.
4
Add the thyme and the mustard and mix together.
5
Whisk in the lemon juice, vinegar, remaining olive oil and the canola oil.
6
Set aside.
7
Combine the lettuces in a large bowl and toss with 1 tablespoon of the parsley (or parsley and tarragon) and 3 tablespoons of the dressing.
8
Arrange down the center of a large serving platter or wide bowl.
9
Toss the turkey or chicken with 1 teaspoon of the chives and 2 tablespoons of the dressing.
10
Place on top of the lettuce chiffonade, down the length of the center of the platter.
11
Season the chopped eggs with salt and pepper and toss with 1 tablespoon of the dressing.
12
Place in a strip next to the turkey or chicken.
13
Toss the grated carrots with 2 teaspoons of the parsley or parsley and tarragon and 1 tablespoon of the vinaigrette.
14
Place in a strip on the other side of the chicken.
15
Slice the avocado, season with salt and pepper.
16
Arrange half down one side of the salad and half down the other.
17
Sprinkle the blue cheese and chopped almonds over everything.
18
Garnish with the remaining parsley and chives.
19
Pour the remaining dressing over all, and bring the salad to the table or buffet.
20
Make sure that each serving is a crosswise serving so that all of the elements of the salad are included.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 small or medium garlic clove, Salt, preferably kosher salt, to taste, 1 teaspoon chopped fresh thyme leaves, 1 teaspoon Dijon mustard, and more.

Yes, Post Thanksgiving Cobb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Post Thanksgiving Cobb Salad

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