Cobb Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

400g/14 oz chicken breast (2 pieces)

1/4 tsp cooking/kosher salt

1/4 tsp black pepper

200g/7oz streaky bacon strips

4 x 9 minute boiled eggs (, quartered)

12 cups cos / romaine lettuce (1 large head, 2 small, chopped, or other crispy lettuce)

2 large tomatoes (, cut into 8 wedges then halved, or 250g/8oz cherry tomatoes halved)

2 avocados (, cut into large pieces)

200g/7oz gorgonzola dolce (my favourite) or roquefort (traditional), (crumbled, or other blue cheese - Note 1)

2 tbsp chives (, finely chopped)

1 tbsp dijon mustard

5 tbsp extra virgin olive oil

5 tbsp apple cider vinegar (sub white wine or red wine vinegar)

3/4 tsp cooking/kosher salt

1/4 tsp black pepper

2 tbsp eschallot (US: shallot, very finely minced)

1/2 tsp white sugar

Instructions

Dressing: Shake ingredients in a jar.

Flavour chicken: Poach chicken using this method (20 minute foolproof-guaranteed-juicy). Cool to room temperature then cut into 2cm / 0.75” cubes. Toss with salt, pepper and 2 tablespoons of Dressing. Set aside.

Crisp bacon: Place bacon strips in a non-stick pan (not heated, no oil). Turn heat onto medium high - as the pan heats up, the fat will begin to melt. Cook for 2 minutes until golden, turn and cook the other side for 1 1/2 minutes until golden. Drain on paper towels. Once cool and crisp, chop into 1.5cm / 0.6" pieces.

Assemble: Spread lettuce on a large platter. Arrange the ingredients on top in the Cobb Salad signature neat rows: egg, bacon, avocado, tomato and chicken. Crumble blue cheese across the top, sprinkle with chives. Pour dressing into a jug.

Serving: Let everybody help themselves to the salad and Dressing!

Nutrition

• Calories: 706 kcal
• Lipides Totaux: 52 g
• Lipides Saturés: 16 g
• Lipides Insaturés: 33 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 133 mg
• Sodium: 1821 mg
• Glucides Totaux: 15 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 5 g
• Protéines: 46 g