Cob salad with bacon and chicken

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Serving time

20-30 min

Cook this recipe in 6 simple steps

1. Roast the vegetables

Preheat the oven to 200°C. Peel and dice the sweet potato in 2 cm cubes. Tip the potatoes on a rimmed baking sheet, add 2 tablespoons of oil and season with salt and pepper. Place in the oven for about 15-20min. Turn the potatoes over once or twice.

2. Cook the bacon

Meanwhile heat a large skillet. Add the bacon and cook for approx. 5min. Drain on paper towel.

3. Cook the chicken

Season the chicken with spices, salt and pepper.  Heat a skillet with 1 table spoon of oil. Add chicken and cook each side for approx. 5 minutes. Remove skillet and leave it to rest.

4. Cut the vegetables

Meanwhile, cut the apple in 4 pieces. Remove core and seeds. Cut into cubes of approx. 2 cm. Cut the baby spinach and celery. And lastly cut the radish in 4 pieces.

5. Toast the walnuts

Mix mayonaise, maple syrup, 1-2 tablespoons of vinegar, 1 tablespoon of olive oil, salt and pepper in a small bowl. Heat a skillet and toast the walnuts in 2-3min until they smell toasted. Please pay attention, the walnuts burn easily.

6. Serve the salad

Slice the chicken. Put the spinach in a bowl or on a large plate. Place all ingredients in rows and sprinkle with the syrup dressing. Mix the salad and dressing at the dinner table. Enjoy!

What we send


chicken breast

red apple

baby spinach

hickory rub




sweet potato

What you need

olive oil
black pepper
maple syrup

What you'll use

frying pan
baking paper