Chicken Cobb Salad
A healthy update on a traditional American cobb salad, this version swaps out the richness of blue cheese for sharp, crumbled feta and is tossed with a lighter-style Greek yoghurt ranch dressing.
Recipe
1
Cook Bacon
Cut bacon into bite-sized pieces and place in a cold, large, non-stick frypan over medium-high heat. Cook, stirring occassionally, for 7 minutes or until crisp. Remove from pan, leaving bacon fat in the pan.
2
Cook Chicken
Cut chicken into 3cm bite-sized pieces. Add to pan and cook, stirring occasionally, for 8–10 minutes or until golden brown. Remove from pan and set aside.
3
Make Ranch Dressing
Thinly slice chives. Place ½ the chives in a bowl with yoghurt, mustard, aioli and red wine vinegar. Season with salt and pepper and whisk until smooth.
4
Prepare Vegetables
Peel avocado and chop into bite-sized pieces. Halve tomatoes. Trim lettuce and chop into bite-sized pieces.
5
Assemble Salad
Divide lettuce, tomato, avocado, chicken and bacon between bowls.
6
Plate Up
Crumble over feta. Drizzle with ranch dressing and sprinkle with remaining chives to serve.