I've adapted this from the Cobb Salad in Against All Grain.
What you'll need
2-4 chicken breasts (if you're feeding a big family or crowd go for 4)
4-6 rashers of bacon
4-6 eggs eggs (again depending on how many you're feeding)
1 iceberg lettuce
1 avocado
punnet cherry tomatoes
handful fresh herbs
small jar of artichokes, drained
seeded mustard
olive oil
1 lemon
salt and pepper to season
honey for dressing
white wine or balsamic vinegar
Instructions
Cut up chicken breasts into large chunks and place in a baking dish.
Add in a big tablespoon of mustard, good few tablespoons of olive oil, season and mix the chicken around in the mixture so it's evenly distributed and coating the chicken.
Place in 180C degree oven for about 20 minutes and mix the chicken around a couple of times in between. You don't want your chicken too dry just cooked and still moist so don't go for the roasted look, go for the just cooked, still moist and delicious look.
Place bacon rashers on a baking/cookie tray covered with baking/greaseproof paper and pop in the oven as well. This will take about 15 minutes and turn your bacon over half way through cooking.
Now place eggs in water and bring to the boil. Cook your eggs as you like them, peel eggs and slice thickly. Set aside
Now find a nice big platter or very large plate and scatter the lettuce (I like to slice my lettuce) over the platter. I like to scatter some fresh herbs on top of the lettuce like parsley and basil but that's optional.
Wash and slice the cherry tomatoes in half and place in a line at one end of your platter.
Now cube the avocado and place in another line on top of your salad leaves
Drain the artichokes, roughly chop and make another row on your salad.
When your chicken is done, transfer the chicken pieces to a plate to allow to cool. If you are eating the salad straight away then serve the chicken warm
Slice the bacon and make a row on your salad for the bacon. I like mine next to the chicken.
Place the egg pieces in a row and also the chicken in another row.
Make your dressing. I grab a mug or glass and whisk together 3 parts olive oil, 1 part vinegar, tablespoon of mustard, dash of honey to sweeten, season with salt and pepper and taste. If its too bitter add a dash more honey and season to taste.
Serve the dressing either on top of the salad or on the side.
Enjoy.....................if you are making this for kids then I love to add a can of drained corn kernels as it's a sure way to get them to eat the salad. Well most of it.
Recipe by Retro Mummy at https://retromummy.com/2014/01/01/a-salad-for-your-new-year/