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Chicken cobb salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Crispy chicken cobb salad with savory bacon and tangy apple cider vinaigrette is a delicious weeknight meal.
Ingredients:
  • 20.00 ml chopped fresh rosemary leaves
  • 56.88 gm extra virgin olive oil
  • 4 small chicken breast fillets
  • 4 shortcut bacon rashers, chopped
  • 40.00 ml apple cider vinegar
  • 1 cos lettuce, leaves separated, torn
  • 200g grape tomatoes, halved
  • 2 celery stalks, thinly sliced diagonally
  • 1 avocado, sliced
  • Crusty bread, to serve
Instructions:
  • In a large bowl, mix together rosemary, garlic, and 1 tablespoon of oil. Season with salt and pepper, then add the chicken and coat it well. Heat a large frying pan over medium heat and cook the chicken for 5 to 6 minutes on each side until golden and cooked through. Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • Heat the remaining teaspoon of oil in the same pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 3 to 4 minutes until it's golden and crisp. Transfer the bacon to a plate lined with paper towel.
  • In a small saucepan, gently nestle eggs and cover them with cold water. Bring to a boil over high heat, then reduce to medium heat and simmer uncovered for 4 minutes. Drain the eggs, then cool them quickly under cold water. Peel and slice the eggs into rounds.
  • In a small bowl, vigorously whisk together vinegar, mustard, and the rest of the oil. Season with salt and pepper. In a large bowl, place the lettuce and pour in half of the dressing. Gently toss everything together until well combined.
  • Slice the chicken generously and layer it with lettuce, bacon, egg, tomato, celery, and avocado on plates. Finish by drizzling the remaining dressing over the top. Serve with bread on the side.

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