Cobb Salad
Ingredients
- For the salad
- 8 slices Bacon
- 4 Chicken breasts
- 1 iceberg Lettuce
- 1 sm head Radicchio
- 150 grams Corn (canned)
- 2 Tomatoes
- 2 hardboiled eggs
- 1 Avocado
- 2 Tbsps lemon juice
- 1 small red onion
- For the dressing
- 6 Tbsps sunflower oil
- 2 Tbsps Chicken broth
- 2 Tbsps White vinegar
- 1 Tbsp Mustard
- 1 Tbsp Maple syrup
- salt
- freshly ground peppers
- Garnish
- 4 Tbsps fresh Cress
Preparation steps
Fry the bacon until crispy. Then remove with a slotted spoon, let cool, and coarsely chop. Wash the chicken, pat dry, and sauté in the bacon fat 10–12 minutes on both sides. Remove from pan and let cool.
Meanwhile, rinse and dry the lettuce and radicchio. Tear them into bite-size pieces and combine. Drain the corn. Rinse, dry, and slice the tomatoes. Peel and slice the eggs. Peel the avocado, cut in half, remove seed, slice, and quickly drizzle it with lemon juice.
Peel the onion and cut into rings. Arrange the corn, tomatoes, eggs, avocado, and onion rings decoratively on 4 plates. Combine the ingredients for the dressing, season to taste, and drizzle 3/4 of it onto the arranged vegetables. Cut the chicken into slices, arrange on salad, and sprinkle with bacon. Drizzle on the remaining dressing. Garnish with watercress.
