Back to Recipe Menu

Roasted chicken Cobb salad with the best bacon & other goodies


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the chicken in a baking tray and sprinkle with seasonings and oil. Then cook in the oven until the juices run clear when skewered. Set aside to cool a little, before chopping into bite-sized pieces.
  • At the same time, heat a little fresh oil in a heavy-bottomed pan and cook the bacon until a little crispy. Drain, chop and also set aside.
  • To make the vinaigrette, combine the oregano with 2 tbsp oil, the lemon juice and seasonings in a large bowl. Add the chicken and toss well.
  • Then toss the avocado, eggs, tomatoes, lettuce, blue cheese, chives and parsley with the chicken, dressing, bacon, a little salt, ground pepper, the white wine vinegar and more oil, if needed. Taste for seasoning.
  • nb.  For a traditional Cobb, serve in separate piles on a platter and dress.


  • 2 chicken breast fillets, skin on
  • sea salt & freshly ground pepper
  • olive oil
  • 4-6 free range streaky bacon rashers
  • 1 tbsp chopped fresh oregano
  • juice of ½ lemon
  • 1-2 avocadoes, cubed
  • 3 hard boiled eggs, peeled & quartered
  • 4 Heirloom tomatoes, cored & cut into quarters
  • a good handful of baby cos lettuce leaves
  • ½ cup crumbled blue cheese
  • 1 heaped tbsp snipped chives
  • a good handful of Italian (flat leaf) parsley leaves
  • 2 tbsp white wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm