Blue Cheese, Chicken & Bacon Cobb Salad
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Blue Cheese, Chicken & Bacon Cobb Salad

with Avocado and Baby Plum Tomatoes

Allergens:
Mustard
Milk
Sulphites

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.

Preparation Time15 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

60 grams

Bacon Lardons

1 pack(s)

Cooked Chicken Slices

60 grams

French Dressing

(Contains Mustard May contain Sulphites)

30 grams

Crumbled Blue Cheese

(Contains Milk)

2 unit(s)

Baby Gem Lettuce

1 unit(s)

Avocado

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2 unit(s)

Egg

2 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2744 kJ
Energy (kcal)656 kcal
Fat50.5 g
of which saturates11.6 g
Carbohydrate12 g
of which sugars9.6 g
Protein37.8 g
Salt2.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Plate
Medium Saucepan
Large Frying Pan
Chopping Board
Knife

Instructions

1

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. 

2

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.

3

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.

Enjoy!