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Recipe By Jaxters

Ref: 949
Heading: Salads
Cuisine: American
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   2 Chicken breasts
   2 Romaine/Cos lettuce heads chopped
   100 g  Watercress chopped
   1/2 Cucumber chopped
   16 Cherry tomatoes halved
   1 Banana shallot thinly sliced
   200 g  Gruyere or cheddar cheese cubed
   8 Streaky bacon rashers
   2 Avocado chopped into small cubes
   2 Hard boiled eggs chopped into 1/4s
   2 tbsp  Olive oil for frying
   3 tbsp  Extra virgin olive oil
   1 tbsp  Red wine vinegar
   1 tbsp  Water
   2 tsp  Dijon mustard
   1 tsp  Whole grain mustard
   2 Garlic cloves finely grated
   1 tsp  Dried oregano
   1 tsp  Honey
   1/4 tsp  Salt
   1/4 tsp  Freshly ground black pepper


  Step 1
Add oil to a frying pan over a med to low heat, & fry bacon rashers until crispy, remover & set aside, in the same pan with bacon juices add chicken breasts & cook for 15 mins turning often, when cooked set aside with bacon.
  Step 2
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
  Step 3
In a bowl add lettuce, watercress, shallot & cucumber, then add 3/4 of the dressing, mix & coat altogether, then tip onto a serving platter & spread out.
  Step 4
Chop cooked chicken into cubes.
  Step 5
Next in lines across the top of the dressed salad leaves the egg quarters, cheese, tomatoes, bacon & chicken cubes, then with remaining dressing drizzle over the top & serve.

Suggestion & Tips

Very nice with crusty bread.
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