Empty My Fridge
The mighty Cobb Salad!
Ingredients
- Chicken breast400 g
- Salt1 tsp
- Black pepper½ tsp
- Bacon200 g
- Egg4 x 9
- Romaine lettuce12 cups
- Tomato2
- Avocado2
- Blue cheese200 g
- Chive2 tbsp
- Dijon mustard1 tbsp
- Extra virgin olive oil5 tbsp
- Apple cider vinegar5 tbsp
- Eschallot2 tbsp
- Sugar½ tsp
Instructions
- Shake the dressing ingredients in a jar.
- Poach the chicken breast, let it cool to room temperature, then cut into 2 cm cubes.
- Toss the chicken with the salt, pepper and 2 tablespoons of dressing, and set aside.
- Place the bacon strips in a cold non-stick pan with no oil. Turn the heat to medium-high and cook 2 minutes until golden, then turn and cook the other side 1½ minutes until golden.
- Drain the bacon on paper towels. Once cool and crisp, chop into 1.5 cm pieces.
- Spread the lettuce on a large platter and arrange the egg, bacon, avocado, tomato and chicken in neat rows on top.
- Crumble the blue cheese over the top and sprinkle with chives. Pour the dressing into a jug to serve.
Summarized from RecipeTin Eats's video. Watch it for the details.
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