Cobb salad for one
Indulge in a delightful Cobb salad for one packed with fresh greens, creamy avocado, crispy bacon, tangy blue cheese, and tender grilled chicken. Perfect for a satisfying and flavorful meal!
Ingredients:
- 3 to 4 slices bacon, cut in half
- 1 bone-in, skin-on chicken thigh
- Kosher salt and freshly ground black pepper, to taste
- 1/2 head radicchio, cut into quarters so you're left with triangles (or however the heck you want to do it)
- 1 tablespoon malt vinegar
- 2 tablespoons extra-virgin olive oil
- 30g blue cheese, chunked, at room temperature
- 1 handful cherry or Campari tomatoes, cut in half
- 1/2 avocado, thinly sliced
- 1 large organic egg, boiled for 7 to 8 minutes, peeled, then quartered
- 1 tablespoon chives, finely chopped
Instructions:
- Preheat the oven to 400°F.
- Begin by placing a cold pan that is safe for the oven on medium heat. Cook the bacon for 8 to 10 minutes until it becomes crispy on both sides. Once done, take it out and set it aside.
- Add salt and pepper to both sides of the chicken thigh, then place it in the pan with the skin-side down in the bacon fat. Sear it for about 2 to 3 minutes. Flip the chicken over, move the pan to the oven, and let it roast for 15 minutes until it is fully cooked. Let it cool a bit before cutting it into small pieces.
- Arrange the radicchio evenly on a large plate. Drizzle malt vinegar, olive oil, and sprinkle some salt and pepper on top of the radicchio. You can also add a pinch of sugar if you prefer to balance out the bitterness.
- Put together the salad by neatly placing the bacon, chicken, blue cheese, tomatoes, avocado, and egg in separate sections on top of the radicchio. Ensure the plate looks nicely filled with food. Season the tomatoes, avocado, and egg with salt and pepper, then finish off the plate by sprinkling chives over the entire dish.
Summary:
- Calories: 1421 kcal
- Fat: 125 g
- Protein: 61 g
- Carbs: 15 g
- Potassium: 1485 mg
- Magnesium: 104 mg