In Recipes

In this recipe, I’ve taken the ingredients normally used to make an American Cobb salad and served them in individual sized jars. Stuffing the chicken with blue cheese is absolutely fantastic and gives the salad an additional flavour that perfectly matches the rest of the Cobb salad ingredients.




2 chicken breasts

30ml Roquefort or blue cheese

4 cocktail sticks


15ml cumin

15ml brown sugar

5ml mild curry powder

5ml cayenne powder

5ml Dijon mustard

2 cloves garlic, chopped

15ml canola oil

15ml apple cider vinegar

Salt and black pepper

4 rashers bacon

30ml maple syrup

2 large eggs


150g mixed baby lettuce leaves

4 slices tomato, sliced

1 avocado, halved and sliced

1 small red onion, roughly sliced


Make a small slit on one side of each chicken breast, stuff it with the blue cheese and secure with a cocktail stick. Mix the rub ingredients together and rub all over the chicken. Heat the butter and cook the chicken for 5–6 minutes on each side, until cooked through. Set aside to rest for 5 minutes.

On a hot griddle pan, cook the bacon rashers for 5 minutes each side, until they start to brown. Brush maple syrup on both sides and cook for another minute on each side, until they caramelise a little. Allow to cool and crispen.

To boil the eggs so that they are soft, place them in a small saucepan, cover with cold water and bring to the boil. Remove the saucepan from the heat and allow the eggs to stand for 5 minutes in the boiled water. Remove from the saucepan using a slotted spoon and peel under cold, running water.

Take your jar and layer with greens, chicken, red onion slices and avocado Top with your egg and bacon strips. Drizzle with ranch dressing and serve.

Siba’s tip…

When making the slit on the side of the chicken breasts, take care not to pierce through to the other side, otherwise the stuffing will ooze out when cooking. If using the oven to cook the bacon rashers, place them on a baking sheet and bake at 200°C for about 15 minutes until they start to brown. Brush them with maple syrup and give them another 5 minutes, then take them out to cool and crispen.

Siba Mtongana is a passionate and dynamic local celebrity chef and food enthusiast who brought style and charisma to the South Africa television food scene. All recipes are courtesy of her popular book, Welcome to My Table.

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