Cobb Salad with Crispy Smoked Paprika Chickpeas
55 min · 55 min active · makes ~1.8 kg · Easy · American
Cobb Salad with Crispy Smoked Paprika Chickpeas
A composed salad of cos lettuce, chicken breast, blue cheese, avocado, and cherry tomatoes, topped with crispy smoked paprika chickpeas and dressed in red wine vinaigrette.
TOTAL TIME
55 min
ACTIVE TIME
55 min
QUANTITY
~1.8 kg
DIFFICULTY
Easy
CUISINE
American
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/18
Tools0/20
Ingredients0/18 gathered · 2 servings
drained weight240g
4tbsp
1tsp
1.5tsp
500ml
2piece
1clove
3tbsp
1tsp
1tsp
6tbsp
0.75tsp
200g
50g
2piece
100g
150g
200g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 240g | drained weight | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1.5tsp | — | — | |
| 5 | | 500ml | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 1clove | — | — | |
| 8 | | 3tbsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 6tbsp | — | — | |
| 12 | | 0.75tsp | — | — | |
| 13 | | 200g | — | — | |
| 14 | | 50g | — | — | |
| 15 | | 2piece | — | — | |
| 16 | | 100g | — | — | |
| 17 | | 150g | — | — | |
| 18 | | 200g | — | — |
Tools26 items
Serveware1 item
Procedure57 steps
1 of 57
Set the oven to 220 °C and allow it to come fully up to temperature.
⏱ 10 min
2 of 57
Drain the chickpeas in a colander, rinse them under cold water and shake them dry, then tip them into a mixing bowl.
Tinned chickpeas · 240 g
⏱ 10s
ResultTinned chickpeas3 of 57
Pat the chickpeas thoroughly dry with kitchen paper, pressing gently to remove as much moisture as possible.
⏱ 2 min
ResultPatted-dry chickpeas4 of 57
Pour the olive oil over the chickpeas.
Light olive oil · 3 tbsp⏱ 20s
ResultPatted-dry chickpeas and light olive oil5 of 57
Add the smoked paprika to the bowl.
Smoked paprika · 1 tsp⏱ 10s
ResultPatted-dry chickpeas and light olive oil and smoked paprika6 of 57
Add the salt to the chickpea mixture.
Salt · 0.5 tsp⏱ 10s
ResultPatted-dry chickpea mixture7 of 57
Toss the chickpeas until every one is evenly coated in the oil and spices.
⏱ 1 min
ResultTossed chickpeas8 of 57
Spread the chickpeas in a single layer across the baking tray, making sure none overlap.
⏱ 1 min
ResultArranged chickpeas9 of 57
Slide the baking tray into the oven.
⏱ 10s
ResultArranged chickpeas10 of 57
Roast until the chickpeas are deeply golden and crisp, shaking the tray halfway through.
⏱ 27 min
ResultCrispy chickpeas11 of 57
Remove the tray from the oven using oven gloves and set it on the counter.
⏱ 10s
ResultCrispy chickpeas12 of 57
Leave the chickpeas to cool and crisp further on the tray for 5 minutes.
⏱ 5 min
ResultCrispy smoked paprika chickpeasused in step 6113 of 57
Pour enough cold water into the small saucepan to submerge the eggs by at least 2 cm.
Water · 500 ml
⏱ 15s
ResultWater14 of 57
Bring the water to a rolling boil over high heat.
⏱ 5 min
ResultBoiling water15 of 57
Lower the eggs gently into the boiling water using a spoon.
Egg · 2 piece
⏱ 1 min
ResultBoiling water and egg16 of 57
Boil the eggs for 10 minutes for a fully set but just-tender yolk.
⏱ 10 min
ResultHard-boiled eggs17 of 57
Drain the eggs and run them under cold water until cool enough to handle.
⏱ 2 min
ResultHard-boiled eggs18 of 57
Leave the eggs in the cold water for 2 minutes to stop the cooking.
⏱ 2 min
ResultChilled eggs19 of 57
Tap each egg gently all over on the board, then peel away the shell under a trickle of cold water.
⏱ 2 min
ResultPeeled eggs20 of 57
Cut each peeled egg into quarters lengthways.
⏱ 1 min
ResultQuartered eggs21 of 57
Transfer the quartered eggs to a small plate and set aside.
⏱ 1 min
ResultQuartered eggsused in step 5922 of 57
Place the garlic clove on the board.
Garlic · 1 clove⏱ 5s
ResultGarlic23 of 57
Lay the garlic clove flat on the board, press the flat of the knife on top to loosen the skin, then pull the skin away and discard it.
⏱ 30s
ResultPeeled garlic clove24 of 57
Press the flat of the knife firmly on the peeled garlic clove to crush it flat.
⏱ 1 min
ResultCrushed garlic25 of 57
Scrape the crushed garlic into a small bowl.
⏱ 10s
ResultCrushed garlic26 of 57
Pour the red wine vinegar over the crushed garlic.
Red wine vinegar · 3 tbsp⏱ 10s
ResultCrushed garlic and red wine vinegar27 of 57
Add the Dijon mustard to the bowl.
Dijon mustard · 1 tsp⏱ 10s
ResultCrushed garlic and red wine vinegar and dijon mustard28 of 57
Add the Worcestershire sauce to the bowl.
Worcestershire sauce · 1 tsp⏱ 10s
ResultDijon mustard and worcestershire sauce29 of 57
Whisk the garlic, vinegar, mustard and Worcestershire sauce together until combined.
⏱ 1 min
ResultVinaigrette base30 of 57
Pour the extra-virgin olive oil into the bowl in a slow, steady stream.
Extra-virgin olive oil · 6 tbsp⏱ 20s
ResultVinaigrette base and extra-virgin olive oil31 of 57
Whisk vigorously until the dressing is smooth and emulsified.
⏱ 2 min
ResultEmulsified vinaigrette32 of 57
Season the vinaigrette with salt.
Salt · 0.5 tsp⏱ 20s
ResultEmulsified vinaigrette and salt33 of 57
Add the black pepper and stir to combine.
Ground black pepper · 0.5 tsp⏱ 20s
ResultRed wine vinaigretteused in step 6334 of 57
Heat a grill pan over high heat until smoking hot.
⏱ 5 min
35 of 57
Place the chicken breast on a large plate.
Chicken breast · 200 g⏱ 1 min
ResultChicken breast36 of 57
Season the chicken breast all over with salt.
Salt · 0.5 tsp⏱ 10s
ResultSalt37 of 57
Season the chicken breast all over with black pepper.
Ground black pepper · 0.25 tsp⏱ 10s
ResultGround black pepper38 of 57
Brush the chicken breast all over with olive oil.
Light olive oil · 1 tbsp
⏱ 1 min
ResultOiled chicken breast39 of 57
Lay the chicken breast in the hot grill pan and cook without moving for 9 minutes until well-marked underneath.
⏱ 9 min
ResultGrilled chicken breast40 of 57
Flip the chicken breast over with tongs.
⏱ 1 min
ResultFlipped chicken breast41 of 57
Grill the second side for a further 9 minutes until cooked through with no pink remaining. Check the thickest part reads 74 °C on a thermometer.
⏱ 9 min
ResultFully grilled chicken breast42 of 57
Transfer the chicken breast to the chopping board and leave to rest for 5 minutes.
⏱ 5 min
ResultRested chicken breast43 of 57
Slice the rested chicken breast on the diagonal into neat strips.
⏱ 2 min
ResultSliced chicken breast44 of 57
Transfer the sliced chicken to a plate and set aside.
⏱ 10s
ResultSliced chicken breastused in step 5945 of 57
Place the blue cheese in a small bowl.
Blue cheese · 50 g⏱ 10s
ResultBlue cheese46 of 57
Crumble the blue cheese with a fork, breaking it into rough pieces.
⏱ 1 min
ResultCrumbled blue cheeseused in step 6047 of 57
Place the spring onions on the board.
Spring onions · 2 piece⏱ 5s
ResultSpring onions48 of 57
Trim the root ends and any ragged green tips from the spring onions.
⏱ 30s
ResultTrimmed spring onions49 of 57
Strip away any loose or papery outer layers from the trimmed spring onions and discard them.
⏱ 30s
ResultPeeled spring onions50 of 57
Thinly slice the trimmed spring onions on a slight diagonal.
⏱ 1 min
ResultSliced Spring Onionsused in step 6251 of 57
Rinse the cherry tomatoes under cold running water in a colander.
Cherry tomatoes · 100 g⏱ 30s
ResultRinsed cherry tomatoes52 of 57
Halve each cherry tomato through the equator.
⏱ 1 min
ResultHalved Cherry Tomatoes53 of 57
Tip the halved cherry tomatoes into a small bowl and set aside.
⏱ 10s
ResultHalved Cherry Tomatoesused in step 5954 of 57
Rinse the avocado under cold running water.
Avocado · 150 g⏱ 30s
ResultRinsed avocado55 of 57
Halve and stone the avocado, scoop the flesh out and dice it into roughly 2 cm cubes, on a clean chopping board.
⏱ 2 min
ResultDiced Avocado56 of 57
Transfer the diced avocado to a small bowl and set aside.
⏱ 10s
ResultDiced Avocadoused in step 5957 of 57
Rinse the cos lettuce hearts under cold running water and shake dry.
Cos lettuce hearts · 200 g⏱ 30s
ResultRinsed Cos Lettuce HeartsTotal Time55 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 220 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 240 g | | Drain the chickpeas in a colander, rinse them under cold water and shake them dry, then tip them into a mixing bowl.⏱ 10sResultTinned chickpeas |
| 3 | — | | Pat the chickpeas thoroughly dry with kitchen paper, pressing gently to remove as much moisture as possible.⏱ 2 minResultPatted-dry chickpeas |
| 4 | 3 tbsp | | Pour the olive oil over the chickpeas.⏱ 20sResultPatted-dry chickpeas and light olive oil |
| 5 | 1 tsp | | Add the smoked paprika to the bowl.⏱ 10sResultPatted-dry chickpeas and light olive oil and smoked paprika |
| 6 | 0.5 tsp | | Add the salt to the chickpea mixture.⏱ 10sResultPatted-dry chickpea mixture |
| 7 | — | | Toss the chickpeas until every one is evenly coated in the oil and spices.⏱ 1 minResultTossed chickpeas |
| 8 | Tossed chickpeasstep 7 | | Spread the chickpeas in a single layer across the baking tray, making sure none overlap.⏱ 1 minResultArranged chickpeas |
| 9 | — | | Slide the baking tray into the oven.⏱ 10sResultArranged chickpeas |
| 10 | — | | Roast until the chickpeas are deeply golden and crisp, shaking the tray halfway through.⏱ 27 minResultCrispy chickpeas |
| 11 | — | | Remove the tray from the oven using oven gloves and set it on the counter.⏱ 10sResultCrispy chickpeas |
| 12 | — | | Leave the chickpeas to cool and crisp further on the tray for 5 minutes.⏱ 5 minResultCrispy smoked paprika chickpeasused in step 61 |
| 13 | 500 ml | | Pour enough cold water into the small saucepan to submerge the eggs by at least 2 cm.⏱ 15sResultWater |
| 14 | — | | Bring the water to a rolling boil over high heat.⏱ 5 minResultBoiling water |
| 15 | 2 piece | | Lower the eggs gently into the boiling water using a spoon.⏱ 1 minResultBoiling water and egg |
| 16 | — | | Boil the eggs for 10 minutes for a fully set but just-tender yolk.⏱ 10 minResultHard-boiled eggs |
| 17 | Hard-boiled eggsstep 16 | | Drain the eggs and run them under cold water until cool enough to handle.⏱ 2 minResultHard-boiled eggs |
| 18 | — | | Leave the eggs in the cold water for 2 minutes to stop the cooking.⏱ 2 minResultChilled eggs |
| 19 | — | | Tap each egg gently all over on the board, then peel away the shell under a trickle of cold water.⏱ 2 minResultPeeled eggs |
| 20 | — | | Cut each peeled egg into quarters lengthways.⏱ 1 minResultQuartered eggs |
| 21 | Quartered eggsstep 20 | | Transfer the quartered eggs to a small plate and set aside.⏱ 1 minResultQuartered eggsused in step 59 |
| 22 | 1 clove | | Place the garlic clove on the board.⏱ 5sResultGarlic |
| 23 | Garlicstep 22 | | Lay the garlic clove flat on the board, press the flat of the knife on top to loosen the skin, then pull the skin away and discard it.⏱ 30sResultPeeled garlic clove |
| 24 | Peeled garlic clovestep 23 | | Press the flat of the knife firmly on the peeled garlic clove to crush it flat.⏱ 1 minResultCrushed garlic |
| 25 | Crushed garlicstep 24 | | Scrape the crushed garlic into a small bowl.⏱ 10sResultCrushed garlic |
| 26 | 3 tbsp | | Pour the red wine vinegar over the crushed garlic.⏱ 10sResultCrushed garlic and red wine vinegar |
| 27 | 1 tsp | | Add the Dijon mustard to the bowl.⏱ 10sResultCrushed garlic and red wine vinegar and dijon mustard |
| 28 | 1 tsp | | Add the Worcestershire sauce to the bowl.⏱ 10sResultDijon mustard and worcestershire sauce |
| 29 | — | | Whisk the garlic, vinegar, mustard and Worcestershire sauce together until combined.⏱ 1 minResultVinaigrette base |
| 30 | 6 tbsp | | Pour the extra-virgin olive oil into the bowl in a slow, steady stream.⏱ 20sResultVinaigrette base and extra-virgin olive oil |
| 31 | — | | Whisk vigorously until the dressing is smooth and emulsified.⏱ 2 minResultEmulsified vinaigrette |
| 32 | 0.5 tsp | | Season the vinaigrette with salt.⏱ 20sResultEmulsified vinaigrette and salt |
| 33 | 0.5 tsp | | Add the black pepper and stir to combine.⏱ 20sResultRed wine vinaigretteused in step 63 |
| 34 | — | | Heat a grill pan over high heat until smoking hot.⏱ 5 min |
| 35 | 200 g | | Place the chicken breast on a large plate.⏱ 1 minResultChicken breast |
| 36 | 0.5 tsp | | Season the chicken breast all over with salt.⏱ 10sResultSalt |
| 37 | 0.25 tsp | | Season the chicken breast all over with black pepper.⏱ 10sResultGround black pepper |
| 38 | 1 tbsp | | Brush the chicken breast all over with olive oil.⏱ 1 minResultOiled chicken breast |
| 39 | Oiled chicken breaststep 38 | | Lay the chicken breast in the hot grill pan and cook without moving for 9 minutes until well-marked underneath.⏱ 9 minResultGrilled chicken breast |
| 40 | — | | Flip the chicken breast over with tongs.⏱ 1 minResultFlipped chicken breast |
| 41 | — | | Grill the second side for a further 9 minutes until cooked through with no pink remaining. Check the thickest part reads 74 °C on a thermometer.⏱ 9 minResultFully grilled chicken breast |
| 42 | Fully grilled chicken breaststep 41 | | Transfer the chicken breast to the chopping board and leave to rest for 5 minutes.⏱ 5 minResultRested chicken breast |
| 43 | — | | Slice the rested chicken breast on the diagonal into neat strips.⏱ 2 minResultSliced chicken breast |
| 44 | Sliced chicken breaststep 43 | | Transfer the sliced chicken to a plate and set aside.⏱ 10sResultSliced chicken breastused in step 59 |
| 45 | 50 g | | Place the blue cheese in a small bowl.⏱ 10sResultBlue cheese |
| 46 | — | | Crumble the blue cheese with a fork, breaking it into rough pieces.⏱ 1 minResultCrumbled blue cheeseused in step 60 |
| 47 | 2 piece | | Place the spring onions on the board.⏱ 5sResultSpring onions |
| 48 | Spring onionsstep 47 | | Trim the root ends and any ragged green tips from the spring onions.⏱ 30sResultTrimmed spring onions |
| 49 | Trimmed spring onionsstep 48 | | Strip away any loose or papery outer layers from the trimmed spring onions and discard them.⏱ 30sResultPeeled spring onions |
| 50 | Peeled spring onionsstep 49 | | Thinly slice the trimmed spring onions on a slight diagonal.⏱ 1 minResultSliced Spring Onionsused in step 62 |
| 51 | 100 g | | Rinse the cherry tomatoes under cold running water in a colander.⏱ 30sResultRinsed cherry tomatoes |
| 52 | — | | Halve each cherry tomato through the equator.⏱ 1 minResultHalved Cherry Tomatoes |
| 53 | Halved Cherry Tomatoesstep 52 | | Tip the halved cherry tomatoes into a small bowl and set aside.⏱ 10sResultHalved Cherry Tomatoesused in step 59 |
| 54 | 150 g | | Rinse the avocado under cold running water.⏱ 30sResultRinsed avocado |
| 55 | — | | Halve and stone the avocado, scoop the flesh out and dice it into roughly 2 cm cubes, on a clean chopping board.⏱ 2 minResultDiced Avocado |
| 56 | Diced Avocadostep 55 | | Transfer the diced avocado to a small bowl and set aside.⏱ 10sResultDiced Avocadoused in step 59 |
| 57 | 200 g | | Rinse the cos lettuce hearts under cold running water and shake dry.⏱ 30sResultRinsed Cos Lettuce Hearts |
| Total Time | 55 min | ||
Serving
- Tear or roughly chop the lettuce and arrange it in an even layer across a large serving plate.
- Arrange the sliced chicken breast, quartered eggs, diced avocado and halved cherry tomatoes in neat rows or sections on top of the lettuce base.
- Scatter the crumbled blue cheese evenly over the salad.
- Scatter the crispy smoked paprika chickpeas over the salad.
- Scatter the sliced spring onions over the top.
- Drizzle the red wine vinaigrette generously over the whole salad just before serving.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,195kcal | |
| 47g | |
| 96g | |
| 18g | |
| 38g | |
| 5g | |
| 13g | |
| 2,485mg |
Ingredients0/18
Tools0/20
American · Recipe
Cobb Salad with Crispy Smoked Paprika Chickpeas
A composed salad of cos lettuce, chicken breast, blue cheese, avocado, and cherry tomatoes, topped with crispy smoked paprika chickpeas and dressed in red wine vinaigrette.
What you’ll doYou will roast seasoned chickpeas until crisp, hard-boil eggs, make a red wine vinaigrette, grill a chicken breast, and prepare all the salad components before arranging them on lettuce and dressing just before serving. The chickpeas need attention halfway through roasting, and the chicken requires a 5-minute rest after cooking.
Serves2
Total55 min
LevelMedium
Ingredients
- Tinned chickpeas, drained weight240 g
- Light olive oil4 tbsp
- Smoked paprika1 tsp
- Salt1.5 tsp
- Water500 ml
- Egg2 piece
- Garlic1 clove
- Red wine vinegar3 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Extra-virgin olive oil6 tbsp
- Ground black pepper0.75 tsp
- Chicken breast200 g
- Blue cheese50 g
- Spring onions2 piece
- Cherry tomatoes100 g
- Avocado150 g
- Cos lettuce hearts200 g
Tools
Mixing bowlSpoonTongsServing plateWine vinaigrette bowl (small bowl)Blue cheese bowl (small bowl)Cherry tomatoes bowl (small bowl)Avocado bowl (small bowl)OvenSmall plateGrill panSmall saucepanChef's knifeWhiskBaking trayColanderBrushPeelerPlateForkKitchen paperOven gloveCherry tomatoes board (chopping board)Avocado board (chopping board)Large plateThermometer
Method
1
Set the oven to 220 °C and allow it to come fully up to temperature.
220°C10 minOven
2
Drain the chickpeas in a colander, rinse them under cold water and shake them dry, then tip them into a mixing bowl.
10sMixing bowlTinned chickpeas · 240 g
3
Pat the chickpeas thoroughly dry with kitchen paper, pressing gently to remove as much moisture as possible.
2 minMixing bowl, Kitchen paper
4
Pour the olive oil over the chickpeas.
20sMixing bowlLight olive oil · 3 tbsp
5
Add the smoked paprika to the bowl.
10sMixing bowlSmoked paprika · 1 tsp
6
Add the salt to the chickpea mixture.
10sMixing bowlSalt · 0.5 tsp
7
Toss the chickpeas until every one is evenly coated in the oil and spices.
1 minMixing bowl, Tongs
8
Spread the chickpeas in a single layer across the baking tray, making sure none overlap.
1 minBaking trayTossed chickpeas · step 7
9
Slide the baking tray into the oven.
10sBaking tray, Oven, Oven glove
10
Roast until the chickpeas are deeply golden and crisp, shaking the tray halfway through.
220°C27 minBaking tray
11
Remove the tray from the oven using oven gloves and set it on the counter.
10sBaking tray, Oven, Oven glove
12
Leave the chickpeas to cool and crisp further on the tray for 5 minutes.
Result · Crispy smoked paprika chickpeas · used in step 61
5 minBaking tray
13
Pour enough cold water into the small saucepan to submerge the eggs by at least 2 cm.
15sSmall saucepanWater · 500 ml
14
Bring the water to a rolling boil over high heat.
5 minSmall saucepan
15
Lower the eggs gently into the boiling water using a spoon.
1 minSmall saucepan, SpoonEgg · 2 piece
16
Boil the eggs for 10 minutes for a fully set but just-tender yolk.
10 minSmall saucepan
17
Drain the eggs and run them under cold water until cool enough to handle.
2 minColanderHard-boiled eggs · step 16
18
Leave the eggs in the cold water for 2 minutes to stop the cooking.
2 minColander
19
Tap each egg gently all over on the board, then peel away the shell under a trickle of cold water.
2 minCherry tomatoes board (chopping board)
20
Cut each peeled egg into quarters lengthways.
1 minCherry tomatoes board (chopping board), Chefs knife
21
Transfer the quartered eggs to a small plate and set aside.
Result · Quartered eggs · used in step 59
1 minSmall plateQuartered eggs · step 20
22
Place the garlic clove on the board.
5sCherry tomatoes board (chopping board)Garlic · 1 clove
23
Lay the garlic clove flat on the board, press the flat of the knife on top to loosen the skin, then pull the skin away and discard it.
30sCherry tomatoes board (chopping board), Chefs knifeGarlic · step 22
24
Press the flat of the knife firmly on the peeled garlic clove to crush it flat.
1 minCherry tomatoes board (chopping board), Chefs knifePeeled garlic clove · step 23
25
Scrape the crushed garlic into a small bowl.
10sWine vinaigrette bowl (small bowl)Crushed garlic · step 24
26
Pour the red wine vinegar over the crushed garlic.
10sWine vinaigrette bowl (small bowl)Red wine vinegar · 3 tbsp
27
Add the Dijon mustard to the bowl.
10sWine vinaigrette bowl (small bowl)Dijon mustard · 1 tsp
28
Add the Worcestershire sauce to the bowl.
10sWine vinaigrette bowl (small bowl)Worcestershire sauce · 1 tsp
29
Whisk the garlic, vinegar, mustard and Worcestershire sauce together until combined.
1 minWine vinaigrette bowl (small bowl), Whisk
30
Pour the extra-virgin olive oil into the bowl in a slow, steady stream.
20sWine vinaigrette bowl (small bowl)Extra-virgin olive oil · 6 tbsp
31
Whisk vigorously until the dressing is smooth and emulsified.
2 minWine vinaigrette bowl (small bowl), Whisk
32
Season the vinaigrette with salt.
20sWine vinaigrette bowl (small bowl)Salt · 0.5 tsp
33
Add the black pepper and stir to combine.
Result · Red wine vinaigrette · used in step 63
20sWine vinaigrette bowl (small bowl)Ground black pepper · 0.5 tsp
34
Heat a grill pan over high heat until smoking hot.
220°C5 minGrill pan
35
Place the chicken breast on a large plate.
1 minLarge plate, Chopping boardChicken breast · 200 g
36
Season the chicken breast all over with salt.
10sLarge plate, Chopping boardSalt · 0.5 tsp
37
Season the chicken breast all over with black pepper.
10sLarge plate, Chopping boardGround black pepper · 0.25 tsp
38
Brush the chicken breast all over with olive oil.
1 minLarge plate, Chopping board, BrushLight olive oil · 1 tbsp
39
Lay the chicken breast in the hot grill pan and cook without moving for 9 minutes until well-marked underneath.
9 minGrill panOiled chicken breast · step 38
40
Flip the chicken breast over with tongs.
1 minGrill pan, Tongs
41
Grill the second side for a further 9 minutes until cooked through with no pink remaining. Check the thickest part reads 74 °C on a thermometer.
9 minGrill pan, Thermometer
42
Transfer the chicken breast to the chopping board and leave to rest for 5 minutes.
5 minCherry tomatoes board (chopping board)Fully grilled chicken breast · step 41
43
Slice the rested chicken breast on the diagonal into neat strips.
2 minCherry tomatoes board (chopping board), Chefs knife
44
Transfer the sliced chicken to a plate and set aside.
Result · Sliced chicken breast · used in step 59
10sPlateSliced chicken breast · step 43
45
Place the blue cheese in a small bowl.
10sBlue cheese bowl (small bowl)Blue cheese · 50 g
46
Crumble the blue cheese with a fork, breaking it into rough pieces.
Result · Crumbled blue cheese · used in step 60
1 minBlue cheese bowl (small bowl), Fork
47
Place the spring onions on the board.
5sCherry tomatoes board (chopping board)Spring onions · 2 piece
48
Trim the root ends and any ragged green tips from the spring onions.
30sCherry tomatoes board (chopping board), Chefs knifeSpring onions · step 47
49
Strip away any loose or papery outer layers from the trimmed spring onions and discard them.
30sCherry tomatoes board (chopping board), Chefs knifeTrimmed spring onions · step 48
50
Thinly slice the trimmed spring onions on a slight diagonal.
Result · Sliced Spring Onions · used in step 62
1 minCherry tomatoes board (chopping board), Chefs knifePeeled spring onions · step 49
51
Rinse the cherry tomatoes under cold running water in a colander.
30sColanderCherry tomatoes · 100 g
52
Halve each cherry tomato through the equator.
1 minCherry tomatoes board (chopping board), Chefs knife
53
Tip the halved cherry tomatoes into a small bowl and set aside.
Result · Halved Cherry Tomatoes · used in step 59
10sCherry tomatoes bowl (small bowl)Halved Cherry Tomatoes · step 52
54
Rinse the avocado under cold running water.
30sColanderAvocado · 150 g
55
Halve and stone the avocado, scoop the flesh out and dice it into roughly 2 cm cubes, on a clean chopping board.
2 minAvocado board (chopping board), Chefs knife
56
Transfer the diced avocado to a small bowl and set aside.
Result · Diced Avocado · used in step 59
10sAvocado bowl (small bowl)Diced Avocado · step 55
57
Rinse the cos lettuce hearts under cold running water and shake dry.
30sColanderCos lettuce hearts · 200 g
58
Tear or roughly chop the lettuce and arrange it in an even layer across a large serving plate.
1 minServing plateRinsed Cos Lettuce Hearts · step 57
59
Arrange the sliced chicken breast, quartered eggs, diced avocado and halved cherry tomatoes in neat rows or sections on top of the lettuce base.
2 minServing plateQuartered eggs · step 21Sliced chicken breast · step 44Halved Cherry Tomatoes · step 53Diced Avocado · step 56
60
Scatter the crumbled blue cheese evenly over the salad.
30sServing plateCrumbled blue cheese · step 46
61
Scatter the crispy smoked paprika chickpeas over the salad.
20sServing plateCrispy smoked paprika chickpeas · step 12
62
Scatter the sliced spring onions over the top.
20sServing plateSliced Spring Onions · step 50
63
Drizzle the red wine vinaigrette generously over the whole salad just before serving.
Result · Cobb Salad with Crispy Smoked Paprika Chickpeas
1 minServing plate, SpoonRed wine vinaigrette · step 33
Printed 11 October 2026