Christmas cobb salad with crispy chicken
Combining all the flavours of Christmas in one salad, and elevated with crispy chicken this festive cobb salad is perfect for the next family BBQ. Crispy, sweet and tangy, with plenty of fresh veg, it’s as delicious as it is beautiful.
Ingredients
Method
Ingredients
- 1 chicken breast
- ½ cup plain flour, seasoned with salt and pepper
- 1 egg, beaten
- ½ cup breadcrumbs
- 6 rashers of bacon
- 1 romaine or cos lettuce, washed and chopped
- 180g cherry tomatoes, halved
- 2 avocados, diced
Dressing
- 1 Tbsp dijon mustard
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp honey
- Salt
- Pepper
Garnish
- Dried cranberries
- Pecans, chopped
- Feta
- Handful of chopped parsley
Method
- Preheat your oven to 180°C fan bake.
- Lay the bacon on a lined baking tray and cook until crispy.
- Slice the chicken breast in half horizontally. Cover with baking paper and use a rolling pin to flatten to 1cm thickness. Crumb the chicken by dusting in flour, then dipping in beaten egg and finally coating in breadcrumbs.
- Bring a frying pan to medium heat with a drizzle of vegetable oil. Fry the crumbed chicken for 3-5 minutes on each side or until golden and cooked through. Set aside on a paper towel and season with salt.
- To make the dressing, combine all ingredients in a jar and shake well.
- Chop the crispy bacon and place in a serving bowl. To the same bowl, add the lettuce, cherry tomatoes and avocado. Drizzle with half the dressing and toss well to combine.
- Slice the chicken, and lay on top of the salad.
- Garnish with crumbled feta, dried cranberries, chopped pecans and drizzle with the remaining dressing. Finish with chopped parsley.