Orange flour

Smoked Paprika Chicken Cobb Salad


The Cobb salad makes for a hearty lunch, packed with a myriad of flavours and lots of nutrition. This one packs a smokey-spicy punch and is quick and easy to throw together.


For the salad:

1/2 head romaine lettuce

1/2 head iceberg lettuce

3 hard-boiled eggs

12-15 cherry tomatoes

1 ripe avocado

small can of sweetcorn

8-10 button mushrooms

small jar of gherkins

6 rashers bacon, grilled until crisp (optional)

2 chicken breasts

smoked paprika

hot paprika or cayenne pepper

garlic, minced

salt and black pepper

For the dressing:

1/2 cup extra-virgin olive oil

1/4 cup sherry vinegar

1 shallot, minced, grated or very finely chopping

4tsp sweet smoked paprika

a good pinch of salt

1tsp dried oregano

a few twists of black pepper


For the dressing:

– Whisk all ingredients in a bowl and refrigerate until needed

For the salad:

– marinate the chicken in extra-virgin olive oil, smoked paprika, hot paprika or cayenne pepper, garlic, salt and black pepper for at least an hour, or overnight, then grill on a hot, oiled griddle pan until nicely charred and cooked through. After cooked, dice

– chop all remaining ingredients into bite-size pieces and arrange in lines across your plate or bowl – alternatively, toss everything together

– drizzle over your dressing and serve with some nice crispy, sourdough bread

(Serves 4-6)

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2 comments on “Smoked Paprika Chicken Cobb Salad

  1. thingsthroughcatseyes
    November 8, 2014

    What a great twist on a classic salad. I’ll have to try this – I love Cobb salads and always looking for a way to mix it up.

    • SAFbakes
      November 8, 2014

      Thanks! Cobb salad are always great as you can pretty much throw in whatever you want! 🙂

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This entry was posted on August 9, 2014 by in Uncategorized.
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