Roast Chicken Cobb Salad
So this recipe came about when I finally perfected a roast chicken.
My kids love to take food from home for work lunches, they love salads, so when I found this recipe I knew it was something they'd enjoy.
My kids love that they can choose what they want added to their salad. My son will have everything in it, my daughter will leave out the egg.
For there lunch sometimes I'll put it into a long flat container like in the picture above but smaller version, other times, I'll mix it all together before I add it to the container.
You could just fry up some chicken thighs for this recipe if you don't want to roast a whole chicken, but I do have another salad I make my kids that uses up the chicken breast served with an asian coleslaw. You could even just buy a roast chicken.
This could just as easily be served at home for a light lunch or dinner also.
My kids love to take food from home for work lunches, they love salads, so when I found this recipe I knew it was something they'd enjoy.
My kids love that they can choose what they want added to their salad. My son will have everything in it, my daughter will leave out the egg.
For there lunch sometimes I'll put it into a long flat container like in the picture above but smaller version, other times, I'll mix it all together before I add it to the container.
You could just fry up some chicken thighs for this recipe if you don't want to roast a whole chicken, but I do have another salad I make my kids that uses up the chicken breast served with an asian coleslaw. You could even just buy a roast chicken.
This could just as easily be served at home for a light lunch or dinner also.
Recipe
Recipe adapted from Jane Kennedy's cookbook The Big Book of Fabulous Food
Serves 4
2 x roasted chicken thighs
2 x roasted chicken legs
1 tablespoon sunflower oil
6 rashers middle bacon
1 baby cos lettuce, leaves separated
4 large egg, soft boiled and cut in half lengthways
1 telegraph cucumber, halved lengthways, sliced in 5mm slices
2 avocados, stones removed, thickly sliced
2 tomatoes, cut into bite sized wedges
250g Danish feta, cubed
Red Wine Vinaigrette
1 tablespoon red wine vinegar
60ml extra virgin olive oil
salt and pepper, to taste
Serves 4
2 x roasted chicken thighs
2 x roasted chicken legs
1 tablespoon sunflower oil
6 rashers middle bacon
1 baby cos lettuce, leaves separated
4 large egg, soft boiled and cut in half lengthways
1 telegraph cucumber, halved lengthways, sliced in 5mm slices
2 avocados, stones removed, thickly sliced
2 tomatoes, cut into bite sized wedges
250g Danish feta, cubed
Red Wine Vinaigrette
1 tablespoon red wine vinegar
60ml extra virgin olive oil
salt and pepper, to taste
Shred chicken meat into bite sized pieces. Discard bones.
Make the vinaigrette: Mix together in a jar the vinegar and oil, season with salt and pepper, to taste. Set aside.
Heat the sunflower in a frying pan over medium heat and cook the bacon for 3-4 minutes per side, or until crispy.
Allow to cool, cut up into bite sized pieces.
Make a bed of lettuce on a large platter. Arrange the chicken, bacon, eggs, cucumber, avocado, tomato and feta on top, in separate sections, it looks pretty and people can choose what they want in their salads. Drizzle with the vinaigrette.
Make the vinaigrette: Mix together in a jar the vinegar and oil, season with salt and pepper, to taste. Set aside.
Heat the sunflower in a frying pan over medium heat and cook the bacon for 3-4 minutes per side, or until crispy.
Allow to cool, cut up into bite sized pieces.
Make a bed of lettuce on a large platter. Arrange the chicken, bacon, eggs, cucumber, avocado, tomato and feta on top, in separate sections, it looks pretty and people can choose what they want in their salads. Drizzle with the vinaigrette.
Enjoy!