CHICKEN COBB SALAD

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 10 MIN­UTES (PLUS 5 MIN­UTES

STAND­ING) COOK 20 MIN­UTES

1 ta­ble­spoon chopped fresh rose­mary leaves 2 gar­lic cloves, crushed ¼ cup ex­tra vir­gin olive oil 4 small chicken breast fil­lets 4 short­cut ba­con rash­ers, chopped 4 eggs 2 ta­ble­spoons ap­ple cider vine­gar 1 tea­spoon Di­jon mus­tard 1 cos let­tuce, leaves sep­a­rated, torn 200g grape toma­toes, halved 2 cel­ery stalks, thinly sliced di­ag­o­nally 1 av­o­cado, sliced Crusty bread, to serve

1 Com­bine the rose­mary, gar­lic and 1 ta­ble­spoon oil in a large bowl. Sea­son with salt and pep­per. Add chicken. Turn to coat. Heat a large fry­ing pan over medium heat. Cook chicken for 5 to 6 min­utes each side or un­til golden and cooked through. Trans­fer to a plate. Cover loosely with foil. Set aside for 5 min­utes to rest. 2 Mean­while, heat 1 tea­spoon re­main­ing oil in same pan over medium-high heat. Add ba­con. Cook, stir­ring oc­ca­sion­ally, for 3 to 4 min­utes or un­til golden and crisp. Trans­fer to a plate lined with pa­per towel. 3 Place eggs in a small saucepan. Cover with cold wa­ter. Cover and bring to the boil over high heat. Re­duce heat to medium. Sim­mer, un­cov­ered, for 4 min­utes. Re­move pan from heat. Drain. Re­fresh un­der cold wa­ter. Peel eggs. Thickly slice into rounds. 4 Whisk vine­gar, mus­tard and re­main­ing oil in a small bowl. Sea­son with salt and pep­per. Place let­tuce in a large bowl. Add ½ the dress­ing. Toss to com­bine. 5 Thickly slice chicken and ar­range with let­tuce, ba­con, egg, tomato, cel­ery and av­o­cado on serv­ing plates. Driz­zle with re­main­ing dress­ing. Serve with bread. NU­TRI­TION: (per serve) 2944kj; 37.5g fat; 8.5g sat fat; 60.8g pro­tein; 29g carbs; 4.1g fi­bre; 355mg chol; 921mg sodium.

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