Londonfoodboy’s Chicken Cobb Salad

londonfoodboy’s back to share another great recipe for the Wimbledon Health Kick. Here is his healthy and delicious:

londonfoodboy’s ingredients are sourced and provided locally, from Wimbledon’s family run delivery service Magnificent Marrow. Tableware used is from Revol.

Serves: 4

Time: 45 minutes

-3 shallow bowls
-2 baking trays
-1 small pot
-1 large serving platter

Salad

Crispy chicken

Vinaigrette

Preheat the oven to 200C (180C fan)
Half the two chicken breasts lengthways and season with salt and pepper.
Beat the eggs and place in a shallow ball. In a second one add the flour and in a third one add the panko.
Dip the chicken first in flour, then egg and finally in the panko.
Drizzle some olive oil on a baking tray and place the panko covered chicken on the tray before drizzling some more oil on top of the chicken.
Bake in the oven for 25-30 minutes until juices run clear.
When the chicken is in the oven, put the bacon on a second baking tray and bake in the oven for about 15 minutes until crispy.
Fill a small pot with water and bring to a boil on high heat. Add the eggs, lower the heat to medium and leave to simmer for 7 minutes, and the yolk should be perfectly soft. Drain under cold water and peel the eggs.
Once chicken and bacon are removed from the oven place on a paper towel-lined plate and set aside.
Make the dressing by mixing all ingredients in a bowl. Season with salt and pepper to taste.
On a large platter arrange romaine lettuce, eggs, tomatoes, avocado, spring onions, red onion and panko chicken and bacon cut into strips. Serve with the vinaigrette.