The modern Cobb
0
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
Ingredients
3 skinless, boneless chicken breasts
8 slices pancetta
1 bunch asparagus
1/2 cup buttermilk
1/4 cup finely chopped chives
generous pinch salt
pepper
1/3 cup crumbled Gorgonzola or Stilton
1 avocado, peeled
8 cups baby arugula or spinach
Instructions
Coat a frying pan with oil and set over medium. Add chicken and cook until golden, 3 to 4 min per side. Reduce heat to medium-low. Cover and cook, turning occasionally, until springy when pressed, 6 to 8 more min. Remove to a plate. Add pancetta to pan. Cook over medium until crisp, 2 to 3 min per side. Remove to a paper towel. Partially fill a large frying pan with water. Bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, 3 min. Drain and rinse under cold water. Pat with paper towels.
In a small bowl, stir buttermilk with chives, salt and pepper. Crumble in cheese. Then, using a fork, mash cheese until mixed into the dressing. It should be a little lumpy. Remove and discard avocado pit. Slice avocado and chicken. Divide arugula between plates. Top with asparagus, chicken, tomatoes and avocado. Drizzle with dressing. Add pancetta.
Nutrition (per serving)
Calories 383, Protein 37g, Carbohydrates 15g, Fat 21g, Fibre 7g.
We've updated this classic salad by replacing iceberg lettuce with peppery arugula, subbing pancetta for bacon and adding asparagus.
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