This beautiful and infinitely portable salad is perfect for picnics. It uses a store-bought roast chicken, and changes up the classic Cobb salad vinaigrette for a creamier version that holds better to the salad, so it can all be stuffed into soft bread rolls and eaten without even needing a plate.
1 tbsp vegetable oil
5 thick slices of bacon
½ small rotisserie chicken
3 cups baby cos lettuce, diced
115g (½ cup) mild blue cheese, crumbled
115g (½ cup) vintage cheddar, crumbled
1 cup mixed cherry tomatoes, quartered
6 soft bread rolls, cut in half, to serve
¼ cup Japanese-style mayonnaise
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp finely chopped chives
salt and pepper, to season
1. Bring a saucepan of water to a boil and add the eggs. Boil for 7½ minutes, then transfer to iced water to cool completely. Peel and dice the eggs. Heat a frying pan over medium heat and add the oil. Fry the bacon until crisp, then drain on a paper towel and dice. Shred the meat from the chicken and dice.
2. To make the dressing, combine the ingredients in a medium bowl and mix well. Transfer to a lidded container.
3. In a lidded portable container place the lettuce in the bottom and arrange the eggs, bacon, chicken, cheeses and tomato in rows on top of the lettuce.
4. To serve, bring the salad to your picnic, mix with the dressing and serve either on its own or stuffed into the bread rolls as a sandwich filling.
Adam's tip A few years ago, we bought a set of sturdy enamel plates and cups so that we wouldn't have to use disposables at barbecues or picnics. A large plastic container in the boot of the car is perfect for bringing the dirty dishes home to wash.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.