Cobb salad recipe
Created by The Tesco Recipes team
This all-American classic cobb salad recipe lines up crispy bacon, succulent chicken and golden boiled eggs with plenty of colourful veg and a drizzle of creamy blue cheese dressing, for an indulgent salad more than worthy of main course status.
See method- Serves 4
- Takes 30 mins
- 755 calories / serving
Ingredients
- 580g pack chicken breasts
- 300g unsmoked back bacon
- 1 romaine lettuce, trimmed, washed and roughly chopped
- 120g radishes, trimmed and finely sliced
- 2 avocados, chopped
- 80g Stilton, crumbled
- 4 hard-boiled eggs, quartered
- 85g pack watercress
- 250g cherry tomatoes, halved
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- 75ml soured cream
- 30g Stilton, crumbled
Each serving contains
- Energy
- 3145kJ 755.0kcal
- Fat
- 53g
- Saturates
- 19g
- Salt
- 3.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.2gProtein 63.6gFibre 2.1g
Method
- To make the dressing, whisk all the ingredients together until smooth.
- Heat a griddle pan. Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1cm, then season and rub with olive oil.
- Put the chicken breasts on the hot griddle pan (you may need to cook in batches) and cook for 5 mins. Turn and continue cooking for 5-8 mins or until the chicken is cooked through. Remove and leave to rest for 5 mins, then thickly slice and set aside.
- While the chicken is cooking, put the bacon in a nonstick frying pan and fry until crisp. Set aside to cool, then chop into bite-sized pieces.
- To assemble the salad, arrange all the ingredients in rows on a large plate or platter. Drizzle with the dressing to serve.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
