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🥗 Cobb Salad

481 kcal · 30 min · 4 servings

Ingredients

• 225 g chicken breast fillet
• salt
• pepper
• 3 tbsp olive oil
• 1 egg
• 2 slices turkey bacon
• 2 tomatoes
• 0.5 avocado
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 romaine lettuce
• 0.5 butter lettuce
• 0.5 bunch watercress (or arugula)
• 0.5 bunch chives
• 40 g Roquefort

Instructions

1. 1. Rinse the chicken fillet and pat it dry. Season with salt and pepper. Heat some oil in a pan and fry the fillet for 3 minutes on each side. Add enough water to cover the bottom of the pan and cook covered for another 4 to 6 minutes over medium heat.
2. 2. Prick the egg with a needle, place it in boiling water and boil hard (8 to 9 minutes). Remove the chicken fillet from the pan, let it cool and cut it into cubes.
3. 3. Drain the egg, shock it under cold water and peel it. Let it cool slightly and chop it finely.
4. 4. Dice the bacon finely and fry it crispy in a non-stick pan over medium heat.
5. 5. Lift the bacon out of the pan with a slotted spoon and let it drain well on kitchen paper.
6. 6. Wash the tomatoes, quarter them, remove the core and cut them into thin strips.
7. 7. Halve the avocado and remove the pit. Remove the flesh from the skin and slice it.
8. 8. Whisk together vinegar, mustard, a little salt and pepper. Beat in the remaining olive oil with a whisk.
9. 9. Clean romaine and batavia lettuce as well as watercress or arugula, wash them, spin them dry and cut them into bite-sized pieces. Wash the chives, shake them dry and cut them into fine rings.
10. 10. Toss the chopped salads loosely in a large bowl.
11. 11. Add chicken, tomatoes, avocado, chives, bacon and egg. Drizzle everything with the sauce. Crumble the cheese over it with your fingers, mix everything well and serve.

Nutrition per serving

• kcal: 481
• Protein: 41 g · Fett/Fat: 32 g · Carbs: 7 g