Mrs M's Cobb Salad

A salad such as this is a fabulous way of using leftover roast chicken, but even if you don't have leftovers to use up, you can quickly roast a chicken breast or buy ready-cooked chicken at the supermarket instead.

I love a salad like this with lots of different components and flavours and found this a really easy tea to put together after a long day at work. There's nothing taxing to it, just a little bit of assembly and a light dressing to whip up.  I'm not if a Cobb Salad is an accurate description of this salad but I'm going with that as it was based on a Cobb Salad recipe I saved from a magazine once.

The recipe allegedly serves 4 however I'm pretty sure Mr M and I ate the whole lot! 

Mrs M's Cobb Salad

Ingredients

6 rashers smoked streaky bacon
1 iceberg lettuce, chopped
4 celery sticks, chopped
1/2 cucumber, deseeded and diced
2 cooked chicken breasts, shredded (or leftover roast chicken)
75g blue cheese, crumbled
2 hard-boiled eggs, halved

For the dressing;
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1-2 tsp clear honey
2 spring onions, finely sliced

Method

Fry or grill the bacon until crisp and cooked through. Leave to cool slightly and roughly chop.

Prepare the dressing. In a small bowl mix the extra virgin olive oil, vinegar, mustard and honey with 1 tbsp water and a little bit of salt and freshly ground black pepper. Stir the sliced spring onions in and mix together well.

On serving plates, use the chopped lettuce, celery and cucumber as a base before arranging the chopped bacon, shredded chicken, crumbled blue cheese and hard-boiled eggs on top. Drizzle the dressing over the salad.

We ate this with a GIGANTIC baguette but I have also served up steamed, buttered new potatoes alongside this salad - clearly there's not enough carbs in it for my liking!