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Cracking Cobb salad
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Total Time:
1 hour
Classic Cobb salad with Romaine lettuce, avocado, blue cheese dressing, roast chicken, and crispy bacon. Perfect for a crowd – serve ready-made or let guests customize their own plates for a fun dining experience.
Ingredients:
  • 2 free-range chicken thighs skin on, bone in
  • 1 large pinch of sweet smoked paprika
  • olive oil
  • 4 slices of higher-welfare pancetta
  • 2 large free-range eggs
  • 1 Romaine, cos or soft round lettuce (or a mixture)
  • 1 ripe avocado
  • 2 ripe tomatoes or 125g ripe cherry tomatoes
  • 1 punnet of salad cress
  • 50 g Stilton
  • ½ a bunch of fresh chives (15g)
  • extra virgin olive oil
  • 1 lemon
  • 50 ml buttermilk
  • 2 tablespoons Greek yoghurt
  • ½ teaspoon Worcestershire sauce
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Arrange chicken thighs in a roasting tray, sprinkle with paprika, sea salt, and black pepper, drizzle with olive oil, and roast for 35-40 minutes until golden. - Lay the pancetta over the chicken for the last 10 minutes and let it cool slightly. - Boil eggs for 5 ½ minutes, cool, and peel. - In a jug, crumble Stilton cheese, add chopped chives, olive oil, lemon juice, and remaining dressing ingredients. Whisk and chill. - Prepare salad: chop lettuce, avocado, tomatoes, and eggs. Combine all ingredients on a board and chop together. - Shred chicken, discard bones, add to salad with crumbled pancetta, and mix well. - Transfer salad to a platter, drizzle with blue cheese dressing, sprinkle with cress, and serve.

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