Cobb Salad with Chicken Breast and Bacon

Name: Cobb Salad with Chicken Breast and Bacon with Roasted Garlic Yoghurt Dressing
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 260 Diced Chicken Breast; 125 Baby Plum Tomatoes; 1 Ciabatta; 60 British Smoked Bacon Lardons; 1 Baby Gem Lettuce; 1 Avocado; 1 Garlic Clove**; 150 Low Fat Natural Yoghurt

with Roasted Garlic Yoghurt Dressing

Recipe Development TeamPublished on July 02, 2020

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Allergens:

Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

125

Baby Plum Tomatoes

Ciabatta

British Smoked Bacon Lardons

Baby Gem Lettuce

Avocado

Garlic Clove**

150

Low Fat Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kcal)577 kcal

Energy (kJ)2414 kJ

Fat28 g

of which saturates7 g

Carbohydrate31 g

of which sugars11 g

Protein49 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grill Pan

•Bowl

•Chopping Board

•Knife

•Fork

Cooking Instructions and Tips

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!

Step 2 MOD: If you've chosen to get chicken breast instead of thigh, just cook the diced chicken breast in the same way the recipe tells you to cook the thigh and follow the steps as normal.