Aoife’s Chicken Cobb Salad (Weekend Option)
NB: This is a weekend special and should not be eaten daily
Serves 1 (contains approx 540 kcal)
INGREDIENTS
1 egg
1 back bacon rasher
1 Little Gem lettuce
10 mixed cherry tomatoes ¼ red onion
¼ ripe avocado (50g) 100g cooked chicken 25g cheese (Aoife recommends blue but feta or goat’s would also work well)
1 tbsp ranch dressing (shopbought or use Aoife’s recipe on website)
Sea salt and freshly ground black pepper
METHOD
1. Bring a small saucepan of water to the boil, then gently lower in the egg and cook for 6 minutes to soft-boil, give it another 6 minutes if you prefer your egg more hard-boiled. Drain and rinse under cold running water to cool, then peel o the skin. Cut the egg in half and set aside until needed.
2. Pre-heat the grill to medium and cook the rasher for a minute or two on each side until crisp and golden. Drain on kitchen paper, then snip into small pieces with a scissors, discarding any fat.
3. Remove the outer leaves from the Little Gem lettuce and discard, then shred the remaining leaves and place in a bowl. Cut the cherry tomatoes in half and scatter on top.
4. Thinly slice the red onion and dice the avocado esh. Scatter both over the salad with the snipped bacon.
5. Slice or dice the chicken and arrange on the salad with the hard-boiled egg halves. Season lightly with salt, if using and add plenty of freshly ground black pepper. Crumble the cheese on top and drizzle over the ranch dressing to serve.