The modern Cobb

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15 min


4 Servings

* PLUS Cooking time: 19 minutes
The modern Cobb


  • 3 skinless, boneless chicken breasts
  • 8 slices pancetta
  • 1 bunch asparagus
  • 1/2 cup buttermilk
  • 1/4 cup finely chopped chives
  • generous pinch salt
  • pepper
  • 1/3 cup crumbled Gorgonzola or Stilton
  • 1 avocado , peeled
  • 8 cups baby arugula or spinach


  • Coat a frying pan with oil and set over medium. Add chicken and cook until golden, 3 to 4 min per side. Reduce heat to medium-low. Cover and cook, turning occasionally, until springy when pressed, 6 to 8 more min. Remove to a plate. Add pancetta to pan. Cook over medium until crisp, 2 to 3 min per side. Remove to a paper towel. Partially fill a large frying pan with water. Bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, 3 min. Drain and rinse under cold water. Pat with paper towels.
  • In a small bowl, stir buttermilk with chives, salt and pepper. Crumble in cheese. Then, using a fork, mash cheese until mixed into the dressing. It should be a little lumpy. Remove and discard avocado pit. Slice avocado and chicken. Divide arugula between plates. Top with asparagus, chicken, tomatoes and avocado. Drizzle with dressing. Add pancetta.

Nutrition (per serving)

  • Calories
  • 383,
  • Protein
  • 37 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 21 g,
  • Fibre
  • 7 g,

We’ve updated this classic salad by replacing iceberg lettuce with peppery arugula, subbing pancetta for bacon and adding asparagus.