07.12.2018
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14.09.2018

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My version of the famous Cobb Salad combines lettuce and cherry tomatoes with quick pan seared chicken, crispy bacon, buttery avocado and tasty boiled eggs. All dressed in a smooth and creamy gorgonzola, mayo, Greek yoghurt and kefir sauce. Delicious and super filling.

Chicken, Bacon, Avocado and Egg Salad with Gorgonzola Dressing (aka Cobb Salad) www.thefoodiecorner.gr Photo description: A close up of the cobb salad which is decorated with some chopped chives and cracked black pepper.

Does the Cobb Salad need an introduction?

I don’t really think so. This version is close to the original, combining lettuce (a mix of different types), small and sweet cherry tomatoes, my beloved avocado and hard boiled eggs, with pan seared chicken and extra crispy bacon strips.

Chicken, Bacon, Avocado and Egg Salad with Gorgonzola Dressing (aka Cobb Salad) www.thefoodiecorner.gr Photo description: A chopping board with cooked chicken, bacon and a sliced egg on it. To the top a smaller chopping board with a chunk of gorgonzola on it. Beside that a small bowl with dressing.

The twist comes with the dressing. I’ve used gorgonzola instead of blue cheese, which I find slightly sweeter and milder tasting, together with Greek yoghurt, a little bit of mayonnaise (some recipes use a w h o l e lot of mayo…) and kefir! Kefir is a fermented milk drink cultured from kefir grains. It’s super healthy and tastes very much like buttermilk.

Chicken, Bacon, Avocado and Egg Salad with Gorgonzola Dressing (aka Cobb Salad) www.thefoodiecorner.gr Photo description: Another close up of the salad on the platter with the sliced chicken breast, avocado and egg lying on top. Cherry tomatoes are dotted here and there, and there are chopped chives sprinkled over the top.

The result is a deliciously creamy sauce-like dressing that suits all the different flavours of the salad. Mix it in gradually to get the amount that best suits your tastebuds.

I must say, this salad is pretty epic. And definitely worth the tiny bit of effort required to cook the chicken and the bacon. If you haven’t tried it, you really should. Especially while the weather is still warm and big salads are the perfect solution for an easy yet nutritious and filling dinner.

Chicken, Bacon, Avocado and Egg Salad with Gorgonzola Dressing (aka Cobb Salad) www.thefoodiecorner.gr Photo description: A closer view of the cobb salad with the dressing drizzled over it. The salad is half visible. To the top left the bowl of dressing.

So do tell! Which is your favourite salad?

Ingredients

For the gorgonzola dressing
50gr gorgonzola cheese, room temperature
120ml (1/2 cup) kefir (or buttermilk)
60ml (1/4 cup) mayonnaise
60ml (1/4 cup) Greek yoghurt
30ml (2 Tbs) olive oil
1 pinch (1/16 tsp) salt
1/8 tsp black pepper

For the salad
100gr bacon, smoked (use the type that crisps up)
2 chicken breast fillets, small (free range), butterflied
1/4 tsp paprika, sweet
1/8 tsp salt
1/8 tsp black pepper
300gr lettuce, mixed types, roughly chopped
250gr cherry tomatoes, halved
2 avocados, small, roughly chopped
70gr gorgonzola cheese, crumbled (optional)
3 eggs, hard boiled, sliced
1 tsp chives, chopped

Step 1

Make the dressing by whisking the gorgonzola, kefir, mayonnaise, Greek yoghurt and olive oil. Add the salt and pepper and continue whisking until the mixture is as smooth as possible. Place the dressing in the fridge while you make the salad.

Step 2

Put the bacon in a cold non stick frying pan and place it over medium heat. Let it cook until very crispy, flipping a couple of times during cooking (about 9-10 minutes in total). Remove the bacon from the pan leaving the grease. Set aside.

Step 3

While the bacon is cooking slice the chicken breasts horizontally stopping just before the end. Open out the fillets so you get one large but thin piece of chicken. Its shape will be something between a butterfly and a heart (search “butterfly chicken breast” for further instructions). This helps the chicken cook evenly and quickly. Sprinkle each side with the paprika, salt and pepper.

Step 4

Add the chicken to the pan and cook for about 6-8 minutes flipping when necessary (time will depend on thickness of meat). The fillets should be a golden brown colour on the outside and white in the centre (check by cutting the thickest part). Set aside to cool.

Step 5

Arrange the lettuce on a platter or in a large bowl. Add the cherry tomatoes, avocado, gorgonzola and eggs. Slice the bacon and chicken and add to the salad. Sprinkle with the chives.

Step 6

Drizzle with some of the dressing, toss well and gradually add the rest until you reach the desired amount.

Notes

This salad can be made quicker if you use leftover chicken from a previous meal, or store bought rotisserie chicken.

I love love love seeing your versions of my recipes. If you cook something from The Foodie Corner, please use #thefoodiecorner hashtag on Instagram so I can find it!

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