Week 27: BBQ Chicken Cobb Salad

The Recipe
120-150g bacon in strips
350-400g chicken breasts
salt and pepper
1/2 cup BBQ sauce
4-6 cups sliced lettuce
1 cup tomatoes, sliced
Corn from 2 ears.
1 avocado
2 hardboiled eggs, diced
~50g feta, crumbled
1 green onion, sliced

Cook the bacon in a pan until crisp. Set aside to drain.

Use the bacon fat to quickly cook the corn for a few minutes, until it starts changing colour. Remove from pan and set aside.

Season chicken with salt and pepper and cook until done. Add BBQ sauce the last few minutes. Set aside to cool.

Add green onion slices to the pan and cook in the last of the BBQ sauce.

Slice the chicken and toss everything together. Serve with a dressing of your choice.


The Verdict
A bit of a hassle to make because of all the things that had to be cooked, but I ended up really liking it! There wasn't nearly enough avocado or feta of course, but there never is. A great summer salad that I'll definitely make again.