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Italian roast chicken cobb salad

A serving of Italian roast chicken cobb salad

Italian roast chicken cobb salad

Name: Italian roast chicken cobb salad
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Cuisine: American
Ingredients: 1 lemon halved; 1 medium whole chicken (1.5kg); 2 garlic cloves; ½ bunch of oregano leaves picked and chopped; 4 tbsp extra virgin olive oil; 300g vine cherry tomatoes; 10 thin slices pancetta; small bunch of basil leaves picked; 150g pitted olives; 2 Little Gem lettuces cut in half; 4 eggs soft-boiled for 7 mins, then peeled and halved; 1 large ball of buffalo mozzarella; 120ml extra virgin olive oil; 1 heaped tbsp Dijon mustard; 1 lemon juiced; pinch of sugar

Esther Clark

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

plus resting

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Revamp the classic American cobb salad by throwing in some Italian elements – creamy mozzarella, basil and olives make it even better and it's great for sharing, too

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 lemon

halved
1 medium whole chicken

(1.5kg)
2 garlic cloves
½ bunch of oregano

leaves picked and chopped
4 tbsp extra virgin olive oil
300g vine cherry tomatoes
10 thin slices pancetta
small bunch of basil

leaves picked
150g pitted olives
2 Little Gem lettuces

cut in half
4 eggs

soft-boiled for 7 mins, then peeled and halved
1 large ball of buffalo mozzarella

For the dressing

120ml extra virgin olive oil
1 heaped tbsp Dijon mustard
1 lemon

juiced
pinch of sugar

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Nutrition: Per serving

kcal707
fat57g
saturates14g
carbs4g
sugars3g
fibre3g
protein44g
salt2g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Push the lemon halves into the cavity of the chicken. Using a pestle and mortar, bash together the garlic, oregano and some salt. Add half the olive oil and bash again. Push your fingers under the skin of the chicken breast and stuff the herby garlic mixture beneath. Season the outside of the chicken with more salt and rub the skin with the rest of the oil. Put in a roasting tin and roast for 1 hr, then add the tomatoes, leaving them on the vine, and roast for a further 15 mins. Leave to rest for 45 mins.
step 2

Meanwhile, heat the grill to high and grill the pancetta for 3-4 mins or until crispy. For the dressing, whisk all the ingredients together with a pinch of salt and sugar until slightly thickened.
step 3

Separate the chicken legs and thighs from the breast and thickly slice the breast. Arrange on a large platter with the tomatoes, pancetta, basil, olives, lettuce, eggs and whole mozzarella. Drizzle with the dressing and grind over some black pepper.

Recipe from Good Food magazine, September 2023

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