Blue Cheese, Chicken & Bacon Cobb Salad
with Avocado and Baby Plum Tomatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Cooked Chicken Slices
(Contains Mustard May contain Sulphites)
Crumbled Blue Cheese
Baby Gem Lettuce
Baby Plum Tomatoes
Not included in your delivery
Olive Oil for the Dressing
a) Heat a frying pan on medium-high heat (no oil) and boil a half-full kettle.
b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Meanwhile, pour the boiled water into a medium saucepan and bring back to the boil, then boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
d) Tear the cooked chicken slices into bit-sized pieces and add to the bacon pan, season with pepper and stir to combine.
a) To a large bowl, add the French dressing and blue cheese and olive oil for the dressing. Mix to break up the cheese.
b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.
d) Quarter the baby plum tomatoes.
a) Add the baby gem to the large bowl and toss to coat in the blue cheese dressing. Divide the dressed lettuce between your serving bowls.
b) Remove the eggs from their shells and quarter them vertically.
c) Top the lettuce with the bacon lardons, chicken, boiled eggs, avocado and baby plum tomatoes in separate sections and drizzle the balsamic glaze over the top to finish.