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Seasonal Cobb Salad

40 min

Easy

4

Ingredients

For the chicken 

  • 1 chicken breast cubed 

  • 2 tbsp pesto ( ideally fresh)

For the salad

  • Bunch mixed salad

  • 1 onion finely sliced

  • 1 cup mixed tomatoes, plum and cherry 

  • 1 fennel bulb finely sliced

  • 1 cup sweet corn

  • 1/2 a cucumber roughly chopped

  • 1 avocado , peeled and sliced

  • 2 soft boiled eggs

  • 1/2 a cup grated Gruyere

  • 2 slices grilled turkey bacon

  • 1/2 cup mixed pine nuts, sunflower and pumpkin seeds roasted

  • 1 Tbs dried oregano

  • 1 Tbs finely chopped basil

  • 1 Tbs finely chopped coriander 

For the dressing 


Juice of half a lemon

1 tsp Dijon mustard 

2 Tbs Extra Virgin Olive oil

Method

  • For the chicken: Cut the chicken in cubes and marinade in pesto sauce for a few hours or overnight. Cook directly in a shallow non stick pan without adding any oil . The oil in the pesto is enough to brown the chicken. Cook until the flesh is tender  inside and browned on the inside. Make sure to cook the chicken through. Put aside to cool. 

  • In the meantime prepare the salad ingredients. Chop up all the vegetables and cook the bacon and eggs. 

  • For the dressing , mix all the ingredients until well combined and season with salt and pepper.

  • To serve layer all the ingredients over the lettuce. Dress and sprinkle with herbs , nuts and seeds.

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