Description
Inspired by American roots but elevated with Jamie’s fresh touch, this Cobb Salad combines crispy lettuce, creamy avocado, juicy chicken, crispy bacon, and boiled eggs. It’s all brought together with a homemade tangy dressing that’s simple yet flavorful.
Ingredients
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- 2 chicken breasts (skinless, boneless)
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- Olive oil, for cooking
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- Salt and black pepper, to taste
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- 4 strips streaky bacon
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- 2 large eggs
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- 1 ripe avocado
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- 150g cherry tomatoes, halved
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- 1 small red onion, finely sliced
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- 1 head romaine or cos lettuce, chopped
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- 50g blue cheese or feta, crumbled (optional)
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- Fresh parsley or chives, chopped (optional)
For the Dressing
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- 2 tbsp red wine vinegar or white balsamic
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- 1 tsp Dijon mustard
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- 1 small garlic clove, minced
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- 4 tbsp extra virgin olive oil
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- Salt and pepper to taste
Instructions
Season chicken breasts with salt and pepper. Heat a grill pan or skillet with olive oil and cook the chicken for about 6–8 minutes on each side until golden and cooked through. Let rest, then slice.
Cook the bacon until crispy. Drain on a paper towel and crumble into pieces.
Place eggs in boiling water and cook for 7–8 minutes. Cool in cold water, peel, and slice.
Chop the lettuce and lay it on the bottom of a large platter or bowl. Halve the cherry tomatoes, slice the red onion, and cube or slice the avocado.
Neatly arrange the chicken, bacon, eggs, tomatoes, avocado, and onions in rows or sections over the lettuce. Sprinkle with cheese and herbs if using.
Whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.
Drizzle the dressing just before serving or serve it on the side. Toss if preferred.