PREPARATION TIME: 10 minutes, SERVES: 6 people

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Ingredients
. 1 head of romaine lettuce cut into 1” pieces
. 1 head of iceberg lettuce cut into 1” pieces
. 2 diced tomatoes
. 1 large avocado, peeled, seeded and diced
. 1 large onion (pickled would be great) cut into thin rings 
. 30 gm crisp cooked bacon, chopped (take out excess oil)
. 250 gm large cooked chicken breast (marinate in chilli/garlic/ginger paste with lemon, salt and pepper for at least 30 minutes)
. 3 to 4 shelled and quartered hard-boiled eggs
. ½ cup crumbled feta cheese or blue cheese (optional)
For the turmeric Cobb salad dressing
. 30 ml white wine vinegar 
. 1 tbsp mustard sauce 
. 1 tbsp lemon juice 
. 1 tsp honey 
. 4 tbsp olive oil 
. 1 tsp salt 
. 1/2 tsp black pepper 
. 1 tsp turmeric

Maya Pereira Sawant

Method
Wash the lettuce leaves thoroughly and remove as much water as possible. Combine both kinds of lettuce in a bowl and mix well. Grill the marinated chicken in a pan adding olive oil, for three to four minutes on each side, and pop it in the oven for 12 minutes at 180 to 190 degree Celsius. Let it cool; cut in cubes or strips. Add tomatoes, onion, avocado, bacon, chicken, hard-boiled eggs, and feta cheese to a salad bowl. Serve alongside the turmeric Cobb salad dressing, and garnish with mint leaves.

452kcal
Calories

38g
Protein

10g
Carbohydrates