Heat a griddle pan. https://www.jamieoliver.com/recipes/chicken-recipes/cracking-cobb-salad To make the dressing, combine the vinegar and mustard in a bowl, then dollop in the mayonnaise and natural yogurt. For the dressing, blitz all of the ingredients in a food processor and add extra buttermilk or water if it needs loosening. Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1cm, then season and rub with olive oil. Method. Serve. The salad is also filled with crumbled feta cheese, fresh herbs and a simple honey mustard vinaigrette. This single-serving recipe for Cobb salad swaps chicken in for bacon, which makes it a great source of protein for lunch. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Method. Divide the salad among chilled plates. Traditionally, cobb salads are made with crisp greens, tomatoes, avocado, hard-boiled eggs and both pork bacon and chicken. To make the dressing, whisk all the ingredients together until smooth. 5) For the basic vinaigrette: In a small mixing bowl, whisk together the vinegar, mustard, 1 tsp salt, and pepper to taste. 4) At the table, gently toss the salad with about 180-240ml of the vinaigrette. Loosen to a pouring consistency by adding buttermilk or whole milk, then stir in the chives and parsley. In this version, we’ve swapped out the regular bacon for chickpea bacon and replaced the chicken with crunchy walnuts. If you prefer another salad dressing, feel free to …

cobb salad recipe uk

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