Chicken cobb salad

An American classic - chicken, greens, avocado, tomatoes, eggs, bacon ... what more could you want? I serve this on a big platter and everyone chooses their own combination.

INGREDIENTS

600g boneless, skinless chicken breasts

250ml store-bought teriyaki sauce

4 large eggs, soft-boiled and cut in half lengthways

1 tablespoon red wine vinegar

60ml olive oil

freshly ground black pepper

60ml vegetable oil

6 bacon rashers

1 baby cos lettuce, leaves separated

1 telegraph cucumber, halved lengthways and cut into 1/2 cm-thick slices

2 avocados, stoned and thickly sliced

2 tomatoes, cut into wedges

250g feta cheese, cubed

salt

METHOD

Coat the chicken with the teriyaki sauce and leave it to marinate in the fridge for 1 hour.

While the chicken is marinating, prepare the red wine vinaigrette. Mix together the vinegar and olive oil. Add salt and pepper to taste and set aside.

Heat 2 tablespoons of the vegetable oil in a frying pan over a medium heat. Fry the chicken for about 7-8 minutes per side, or until cooked through.

While the chicken is cooking, heat the remaining vegetable oil in a separate frying pan and cook the bacon over a medium heat for 3-4 minutes per side, or until crispy.

When cooked, cut the chicken into thick slices on the diagonal.

Make a bed of lettuce leaves on a large platter. Arrange the chicken, eggs, bacon, cucumber, avocado, tomato and feta on top, in separate sections, so that everyone can choose their own cobb salad ingredients. Serve with the red wine vinaigrette.

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