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Chicken Thigh and Bacon Cobb Salad

Chicken Thigh and Bacon Cobb Salad

with Roasted Garlic Yoghurt Dressing

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Thigh and Bacon Cobb Salad in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 caloriesMeal Prep
Allergens:Cereals containing glutenMilk

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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

210 grams

Chicken Thigh

60 grams

Bacon Lardons

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

75 grams

Low Fat Natural Yoghurt


1 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2246 kJ
Energy (kcal)537 kcal
Fat33.0 g
of which saturates8.0 g
Carbohydrate27 g
of which sugars6.0 g
Protein34 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat the oven to 200°C. Tear the ciabatta into roughly 2cm chunks. Pop onto a baking tray in a single layer.
b) Drizzle with oil, season with salt and pepper then toss to coat. Bake on the middle shelf of your oven until golden, 8-10 mins.
c) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
d) Add the garlic parcel to the ciabatta tray and roast on the middle shelf of your oven for 8-10 mins. Once cooked, remove from your oven and set aside.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the diced chicken thigh and bacon.
c) Fry until both are golden brown all over and the chicken is cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.


a) While the chicken and bacon cook, trim the baby gem, halve lengthways, then thinly slice widthways.
b) Halve the baby plum tomatoes.
c) Pop the tomatoes into a medium bowl, then drizzle with oil and season with salt and pepper. Mix together and set aside - you'll add the lettuce later.


a) Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
b) In a small bowl, mix together the yoghurt and roasted garlic. Season to taste with salt and pepper, then set the yoghurt dressing aside.


a) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board.
b) Chop into 2cm chunks.


a) To build your cobb salad, add the lettuce to the tomato bowl and toss to coat. Share between your plates.
b) Top the salads with the chicken and bacon, then the avocado and croutons.
c) Drizzle over the yoghurt dressing to finish. Enjoy!