Blue Cheese, Chicken & Bacon Cobb Salad
with Avocado and Baby Plum Tomatoes | Serves 2
A lunchtime salad to make your colleagues jealous! This take on a Cobb Salad layers avocado, bacon lardons, blue cheese and avocado over baby gem lettuce. Precooked chicken slices keep prep extra easy and French dressing finishes the dish off with a subtle kick.
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.
Ingredients
60 grams
Bacon Lardons
1 pack(s)
Cooked British 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
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Heat a medium frying pan on medium-high heat (no oil).
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) While the eggs boil, tear the cooked chicken slices into bite-sized pieces. Once the bacon is cooked, add the chicken to the bacon pan, season with pepper, then stir to combine.
a) While everything cooks, in a large bowl, add the French dressing, blue cheese and olive oil for the dressing (see pantry for amount). 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 bowl of dressing and toss to coat. Divide the dressed lettuce and blue cheese between 2 serving bowls.
b) Remove the eggs from their shells and quarter them vertically.
c) Top the lettuce with the bacon lardons and chicken, boiled eggs, avocado slices and baby plum tomatoes in separate sections.
d) Drizzle over the balsamic glaze to finish.
Enjoy!
