Cobb Salad

Don't skip the blue cheese. It's what makes this a Cobb Salad, and not just another chicken salad. :) Love the presentation on a big platter with the ingredients in neat rows. Serve Dressing on the side for everyone to help themselves (better than tossing each item individually).

Cobb Salad

CHICKEN:

• 400g/14 oz chicken breast (2 pieces)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

COBB SALAD:

• 200g/7oz streaky bacon strips, cooked until crisp, chopped
• 4 x 9 minute boiled eggs quartered
• 12 cups cos / romaine lettuce (1 large head, 2 small), chopped (or other crispy lettuce)
• 2 large tomatoes cut into 8 wedges then halved (or 250g/8oz cherry tomatoes halved)
• 2 avocados cut into large pieces
• 200g/7oz gorgonzola dolce (my favourite) or roquefort (traditional), crumbled (or other blue cheese)
• 2 tbsp chives finely chopped

1. Poach chicken – Bring large saucepan of water to boil, put chicken in lid on, bring back up to boil then immediately turn off heat. Leave 20 min, remove, cool 20 min, chop into 2cm / 0.75” cubes. Toss with salt, pepper and 2 tbsp Dressing.

2. Lay lettuce out on large platter. Top with egg, avo, chicken, tomato and bacon in neat rows. Sprinkle with blue cheese then chives. Pour Dressing into jug. Let everybody help themselves to salad and Dressing!