londonfoodboy’s back to share another great recipe for the Wimbledon Health Kick. Here is his healthy and delicious:
CHICKEN COBB SALAD
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
You’ll need
-3 shallow bowls
-2 baking trays
-1 small pot
-1 large serving platter
Ingredients
Salad
- 2 romaine lettuce, roughly chopped
- 250g bacon, cooked and chopped
- 4 eggs, boiled 7 minutes and halved
- 200g cherry tomatoes, halved
- 1 large ripe avocado, thinly sliced
- 3 spring onions, finely chopped
- 1 small red onion, thinly sliced
Crispy chicken
- 2 large chicken fillet, cut in half lengthwise
- 300ml flour
- 300ml panko
- 2 eggs, beaten
- Rapeseed oil
- Salt and pepper for seasoning
Vinaigrette
- 100ml extra virgin olive oil
- 1 teaspoon honey mustard
- 1/2 orange, juice
- Salt and pepper for seasoning
Method
-
Preheat the oven to 200C (180C fan)
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Half the two chicken breasts lengthways and season with salt and pepper.
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Beat the eggs and place in a shallow ball. In a second one add the flour and in a third one add the panko.
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Dip the chicken first in flour, then egg and finally in the panko.
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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.
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Bake in the oven for 25-30 minutes until juices run clear.
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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.
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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.
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Once chicken and bacon are removed from the oven place on a paper towel-lined plate and set aside.
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Make the dressing by mixing all ingredients in a bowl. Season with salt and pepper to taste.
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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.
Tips & tricks
For the cheese lover: add crumbled blue cheese
We hope you enjoy this great new recipe and wish you a healthy and happy end to your week.
Written By: Patrick Smith | Food & Drink Editor
Instagram: @londonfoodboy
