Cob salad with bacon and chicken
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
bacon
chicken breast
red apple
baby spinach
hickory rub
walnuts
celery
radish
sweet potato
What you need
salt
vinegar
olive oil
black pepper
mayonaise
maple syrup
What you'll use