Recipes
Cobb Salad
Prep time:20 min
Total time:30 min
Serves 4
Ingredients
2 Longo’s Enriched Coop Large Eggs
6 slices bacon, cut crosswise into 1-cm pieces
1 pkg (142 g) Longo’s Organic Baby Kale
Breasts from 1 Longo’s Barbecue Rotisserie Style Chicken, cut away from bones
2 ripe tomatoes, each cut into 8 wedges
1 ripe avocado, pitted and cubed
1/2 cup ranch dressing
2 tbsp chopped fresh Longo’s Chives
Directions
- •Place eggs in saucepan and cover by 1 inch with cold water. Bring to a boil. Remove from heat; cover and let stand for 10 minutes. Drain. Run under cold water to cool; set aside.
- •Meanwhile, place bacon in cold frying pan. Cook over medium heat for 10 minutes, stirring occasionally, until browned and crisp. Using slotted spoon, transfer to paper towel–lined plate.
- •Spread kale over bottom of large serving platter. Thickly slice chicken breasts crosswise; arrange in line across centre of platter. Peel and quarter eggs. Arrange eggs, bacon, tomatoes and avocado in lines parallel to the chicken. Drizzle dressing over salad; sprinkle with chives.
A dash of advice
Tips: Use Longo’s Barbecue Rotisserie Style Chicken or any of our limited edition rotisserie chicken flavours, such as Roast Chicken or Tuscan Herb. Add a line of crumbled cheese to the salad, if desired. Blue cheese, feta or goat cheese would work well.
Nutritional Information
Per serving: 460 calories
- Protein 32g
- Fibre 5g
- Fat 31g
- Sugar 4g
- Carbs 13g
- Sodium 790mg
