cobb salad with vinaigrette dressing
Prep: 5min | Cooking: 15min
1 shallot, chopped
4 slices bacon
2 chicken cutlets/schnitzels, or 1 cup leftover cooked chicken
1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper
1 tbsp parsley
1 small lettuce (ca. 2 cups)
2 eggs, hardboiled
6-8 cherry tomatoes, halved
100g creamy goat cheese
1/2 avocado, diced
1 tsp mustard
1 tsp runny honey
3 tsp balsamic vinegar
1/3 cup olive oil
1/4 tsp salt, 1/8 tsp black pepper
Fry bacon on high heat until it starts to brown. Set on a kitchen towel for slices to cool before shredding.
Fry schnitzels in the same pan on medium heat, seasoning with salt, pepper and paprika - 2 min on one side, then turn them over, lower the heat and cover with lid. Allow to simmer for 8-10min. Shred the chicken and return to the pan so it can drink up the sauce while you start plating. Alternately, if using leftover cooked chicken, simply shred it and season to taste with some salt and pepper.
In a jar add all the dressing ingredients and shake well until combined.
Assemble all salad components on each plate, drizzle dressing, and sprinkle parsley and shallot on top.