US
Cobb salad
Prep and cooking time: 20mins
Complex carb portions, per serving: 0
Ingredients
Serves: 2
2 tbsp extra virgin olive oil
2 chicken breasts
2 eggs, boiled and halved
1 corn cob, de kernelled
3 slices bacon, roughly chopped
1 sweet gem lettuce head, roughly chopped
100g cherry tomatoes, halved
½ cucumber, diced
½ avocado, diced
1 tbsp red wine vinegar
1 tsp dijon mustard
60g blue cheese, crumbled
1 small handful fresh chives, finely chopped
Method
Heat 1 tbsp of the oil in a large non-stick frying pan, over medium heat.
Fry the chicken breasts until golden brown, roughly 10-12mins depending on the size and thickness. Season lightly with salt and pepper.
Boil the eggs for 6mins, set aside to cool before cutting in half.
Once the chicken is cooked, using the same pan, add the bacon pieces and corn kernels and fry until golden. Set the chicken aside and slice into thin slices.
Prepare the salad by tossing together the lettuce, cherry tomatoes, cucumber and avocado.
Prepare the dressing by mixing the red wine vinegar, the other tbsp of oil, and dijon mustard. Mix the dressing into the salad.
Place the chicken, boiled eggs, corn, bacon, crumbled blue cheese and chives on top of the salad and enjoy!