COOKBOOK: Women’s Weekly Cookbook - Salads, simple fast & fresh
Originated in America, it has been a signature dish since 1938 by a restaurant owner by the name of Robert Cobb.
I had my little helpers in the kitchen for this one.
It was a busy day so Yvette and Paul stepped in to assist in the preparation and making of this salad.
A great choice! Delicious just on its own. The chicken, bacon & egg gives it a full-dinner serving on its own which will fill you up & doesn’t really need any extra dishes on the side. Loved it!
Eat it or Starve!?? Definitely eat it
1/2 cup (125ml) dry white wine
3 cups water (750ml)
3 tablespoon thyme leaves , chopped
700g chicken breast fillets
6 bacon rashes, chopped coarsley
4 hard boiled eggs, chopped
4 cups of mixed lettuce
4 medium tomatoes, chopped coarsley
2 medium avocados, chopped coarsley
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dijon mustard
Combine wine, water and thyme in large pot with chicken. Bring to boil, simmer for about 20mins or until chicken is cooked through.
Drain chicken. When chicken is cold enough to handle chop coarsely.
Meanwhile, cook bacon, stirring in heated medium pan until browned.Turn heat off and add chicken, tomatoes and egg. Fold mixture gently. Add vinaigrette.
Add lettuce in serving plate. Top with chicken mixture and add avocado.
VINAIGRETTE: Combine ingredients and whisk or shake well in screw top jar.