Crispy Cobb Salad

This salad is perfect anytime of the day or night, and guaranteed to leave you satisfied!
It is my go to dish for an action packed day.

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Per Person:
1 egg
2 slices of back bacon
1 chicken breast
6-8 tiger prawns – cooked
1 handful of mixed leaves
1/4 of an avocado
1 handful of pumpkin seeds
2 tbsp balsamic vinegar
11/2 tbsp extra virgin olive oil
Lemon pepper (or plain cracked black pepper)
– olive or coconut oil for cooking

*During the preparation of this dish I may have had a slight blonde moment and forgotten the tomatoes.. feel free to add them in! (3-4 cherry tomatoes quartered)


  1. Grill / broil the bacon for 2/3 minutes per side until fully cooked and crispy.
  2. Boil the egg for 6 minutes, remove from the boiling water and place in a bowl of cool water, when the egg has cooled peel off the shell and set aside.
  3. Cut the chicken breast into 3 strips, season with lemon pepper and place on skewers.
  4. Heat a griddle pan with some olive oil and cook the chicken for 6-8 minutes a side – until cooked through.
  5. Lightly toast the pumpkin seeds on a dry pan and set aside.
  6. Gently warm the balsamic vinegar until it reduces, mix with the olive oil, add to a large bowl and toss the mixed leaves in the dressing.
  7. Thinly slice the avocado and fan it out, quarter the egg and chop up the bacon into bite size pieces.
  8. Place all of the ingredients in a bowl – serve and enjoy!


One Comment on “Crispy Cobb Salad

  1. Pingback: Cobb Salad Sambos | The Wonky Spatula

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