CHICKEN COBB SALAD
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.