Cobb Salad with Warm Bacon Vinaigrette

Ingredients for Cobb Salad with Warm Bacon Vinaigrette

• 1 heart of cos, torn into bite-size pieces

• 3 cups packed baby spinach

• 4 bacon slices, chopped

• 1 tablespoon vegetable oil

• 6 chicken tenders (about 230g )

• 2 tablespoons red-wine vinegar

• 1 1/2 tablespoons cider vinegar

• 1 teaspoon grainy mustard

• 2 hard-boiled eggs, halved

• 1 small tomato, cut into wedges

• 1/2 avocado

• 60g crumbled blue cheese (90g)

How to make Cobb Salad with Warm Bacon Vinaigrette

Toss together cos and spinach in a large bowl.

Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.

Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoons each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.

Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.

Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.