Cobb Salad

Ingredients: 

• 2 tbsp olive oil 
• 1kg chicken thigh, diced 
• 200g bacon, diced 
• 4 eggs, boiled for 8 minutes, halved 
• 2 bunches of cos lettuce, sliced 
• 2 tomatoes, cut into quarters 
• 1 avocado, cubed 
• 1 cucumber, cut into cubes 
• 1 large corn, kernels removed from cob 
• 150g gorgonzola, crumbled  
• 3 tbsp chives, finely chopped 

• ½ tsp sugar 
• 4 tbsp eschalot 
• 7 tbsp vinegar/apple cider vinegar 
• 1.5 tbsp Dijon mustard 
• 7 tbsp olive oil 
• 1 pinch salt & pepper 

Method:

1. Chicken and Bacon: Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat. Add diced chicken and cook for 5–7 minutes, until golden and cooked through. Remove and set aside. In the same pan, cook bacon for 4–5 minutes or until crispy. Drain on paper towel. 
2. Char the Corn: In a dry hot pan, add corn kernels and cook for 2–3 minutes, stirring occasionally, until lightly charred. Remove from heat and set aside. 
3. Assemble the Salad: In a large serving bowl, layer the sliced cos lettuce. Arrange cooked chicken, bacon, eggs, tomatoes, avocado, cucumber, charred corn, and crumbled gorgonzola neatly over the top. Sprinkle with chopped chives. 
4. Dressing: Combine sugar, eschalot, vinegar, mustard, olive oil, salt and pepper in a jar. Shake well until emulsified. Drizzle over the salad just before serving.