Cobb Salad with Jess Hoskins

Our good friend and clinical Nutritionist Jess Hoskins whipped up this Cobb Salad recipe and it may just be our new favourite summer go-to!

INGREDIENTS

4-6 slices bacon (nitrate free)

250g chicken tenderloins

2-3 tbs olive oil

4-5 tbs GOOD FAT Aioli

1.2 cups quinoa flakes

Salt and pepper

¼  tsp smoked paprika

½ cup chopped cucumber

½ cup halved cherry tomatoes

2 hardboiled eggs quartered

1/2 avocado sliced or chopped (do this last, so avocado doesn’t go brown)

3 cups salad greens

Thinly sliced green onion for garnish

1/2 C GOOD FAT Aioli

1 tbsp fresh lemon juice

1/2 tsp dried dill

1/2 tsp chives

2 tsp - 1 tbsp GOOD Sauce Hot Habanero

METHOD

Cook the bacon until crispy.

Combine the quinoa flakes with the salt and pepper, and paprika.

Heat a large fry pan over med heat. Add the olive oil. 

Brush the tenderloins with GOOD FAT Aioli to coat. Dip the tenderloins in the quinoa mixture.

Add the coated chicken to the pan and cook about 5 minutes on each side, adjusting the heat as necessary. Be sure that the chicken is fully cooked, remove from heat, and set aside. Once tenderloins are cool enough to handle, chop into bite-sized pieces.

Whisk together GOOD FAT Aioli, lemon juice, dried dill, paprika, chives and GOOD Sauce Hot Habanero in a bowl until well combined.

Assemble all the prepared ingredients in a large salad bowl (and garnish with spring onion.

Spoon the dressing on right before serving to toss with the salad. 

Store leftover dressing in the refrigerator in an airtight container for up to 4 days. Enjoy!

TOP TIP ~ Use any leftover chicken in wraps or sandwiches the next day!