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Smoked Chicken Cobb Salad with Yoghurt Dressing
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Lancewood Smoked Chicken Cobb Salad with Yoghurt Dressing

Ingredients

Chicken:

10 tea bag(s)  ceylon, green or rooibos
60 ml brown sugar
125 ml white rice , parboiled
4 chicken breast(s)
30 ml olive oil
salt & freshly ground black pepper  to taste
15 ml dried origanum

Dressing:

250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 avocado(s)
salt & freshly ground black pepper  to taste
30 ml fresh parsley , chopped
1 lime , zest & juice

To serve:

4 Consol jar(s)
4 baby cos lettuce , cut into wedges
4 egg(s)  boiled, peeled & quarted
150 g cherry tomato(es) , halved
100 g blue cheese

Method

Chicken:
Place a roasting pan onto the stove on medium heat and line it with foil.

The foil should cover the pan to the rim.Tuck the sides of the foil over the rim.

Remove the tea from the teabags and add it together with the brown sugar and rice to the foiled pan.

Stir well to evenly distribute the mixture. Close the lid and let it smoke for 2 minutes.

Rub the chicken with olive oil and season with salt, pepper and oregano.

Place a trivet or rack onto the roasting pan and place the chicken on top. Close the lid and seal the sides by tucking the foil over the sides of the lid.

Leave to smoke for 15 minutes or until the chicken is cooked through.

Dressing:
In a blender, combine the yoghurt, avocado, salt and black pepper, parsley and the zest and juice of lime.

Blend until smooth.

To serve:
Add the cos lettuce to the jars and coat with the dressing.

Place the eggs, tomato, parsley and sliced chicken on top of the salad.

Crumble the blue cheese evenly between the jars and drizzle with some more dressing.

Serve the remaining dressing on the side.

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