Cobb salad

Cobb salad

From
Posh Eggs
Serves
4
Prep
35 mins
Photographer
Louise Hagger

A chopped salad, the components are remembered by the mnemonic EAT COBB: egg, avocado, tomato, chicken, onion, bacon, blue cheese, and then add lettuce.

Ingredients

Quantity Ingredient
2 large chicken breasts
1 tablespoon olive oil
1 teaspoon ras el hanout
200g smoked streaky bacon, chopped
4 eggs
180g cherry tomatoes
2 ripe avocados, peeled and stoned
5 spring onions
1 large romaine lettuce, outer leaves discarded
punnet cress, snipped

For the dressing

Quantity Ingredient
55g soft blue cheese, such as Dolcelatte
2 tablespoons soured cream
1/2 tablespoon dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
small handful dill leaves

Method

  1. Preheat the oven to 200°C.
  2. Drizzle the oil over the chicken breasts and rub in the ras el hanout and seasoning. Place in a shallow roasting tray and cook in the oven for 15 minutes. Add the bacon to the tin and continue to roast for 10 minutes, or until the chicken is cooked through and the bacon crisp.
  3. Meanwhile, bring a small pan of water to the boil. Carefully lower in your eggs and boil for 7 minutes. Remove and rinse briefly under cold running water to cool, then peel.
  4. Next, whisk the dressing ingredients together in a food processor or by hand.
  5. Chop the roast chicken, eggs, tomatoes, avocados, spring onions and lettuce. Mix the ingredients in a bowl with the crisp bacon and cress, then tumble onto a large plate and serve with the creamy dressing alongside to drizzle over.
Tags:
eggs
breakfast
lunch
dinner
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