GRILLED CHICKEN COBB SALAD

Updated at: Wed, 16 Aug 2023 21:08:27 GMT

Step 1

Bring a kettle of water to the boil.

Step 2

Place the chicken between two pieces of cling film or baking parchment on a chopping board. Using a rolling pin, meat mallet or any other blunt instrument, bash the chicken until it is about 1cm thick all over. Drizzle with olive oil, rubbing it into the flesh, and season all over with salt and pepper.

Step 3

Heat a griddle pan over a high heat and pour the boiling water into a saucepan over a medium heat.

Step 4

Once the griddle pan is searingly hot, carefully lay the chicken in. Cook for about 4 minutes on each side.

Step 5

While the chicken is cooking, lower the heat on the saucepan, so the water is hissing rather than bubbling, then lower in your egg. Cook for 6 1/2 minutes.

Step 6

Meanwhile make the dressing. Scoop out half the avocado. Put into a small food processor with the Dijon mustard, white wine vinegar and a splash of water, then blitz to a smooth dressing. Add a little more water if you need it. Season to taste.

Step 7

Slice the remaining avocado half, tomato and romaine lettuce. Put all these ingredients onto a plate.

Step 8

Come back to your chicken. Check it is cooked by slicing into a thicker part to make sure the meat is white all the way through, with no raw pink bits left. Place the grilled chicken with the salad.

Step 9

By now your egg should be cooked. Carefully drain in a sieve or colander then rinse under cold running water until cool. Peel then cut in half.

Step 10

Place the egg on top of the salad, then crumble over the blue cheese. Finish by drizzling over the creamy avocado dressing.

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Delicious

Easy

Under 30 minutes