HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCobb Salad With Chicken Breast And Bacon
Cobb Salad with Chicken Breast and Bacon

Cobb Salad with Chicken Breast and Bacon

with Roasted Garlic Yoghurt Dressing

Custom recipe
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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 clove

Garlic Clove

280 grams

Diced Chicken Breast

60 grams


1 unit(s)

Baby Gem Lettuce

1 punnet(s)

Baby Plum Tomatoes

150 grams

Greek Style Natural Yoghurt


1 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2414 kJ
Energy (kcal)577 kcal
Fat28.0 g
of which saturates7.0 g
Carbohydrate31 g
of which sugars11.0 g
Protein49 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. Drizzle with oil and season with salt and pepper. Bake the ciabatta middle shelf of your oven until golden, 8-10 mins. Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray in your oven until soft, 8-10 mins. Once the croutons are golden, remove from your oven and set aside.


Heat a drizzle of oil in a frying pan on high heat, once hot add the diced chicken breast and bacon. Fry until golden and crisp, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Meanwhile, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Halve the baby plum tomatoes. Put the tomatoes in a bowl drizzle with olive oil and season with salt and pepper. Mix so that all is evenly coated. Set the lettuce aside to add later (or it will go soggy).


Once the garlic is roasted, carefully transfer to a board, remove from the foil and mash with the back of a fork into a smooth paste. Add to a small bowl, with the yogurt, and season with salt and pepper.


Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks.


Divide the lettuce and tomatoes between bowls and top with the chicken and bacon. Add the avocado chunks, croutons and drizzle with the yoghurt dressing. Enjoy!