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Cobb Salad with Chicken Thigh and Bacon

Cobb Salad with Chicken Thigh and Bacon

with Roasted Garlic Yoghurt Dressing

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Fresh, colourful and vibrant, our cobb salad is everything you want from a 20-minute recipe. Baby plum tomatoes, baby gem lettuce and fresh avocado keep the flavours of this dish lovely and light, whilst the chicken and bacon make the perfect addition to this summer dish.

Tags:Rapid
Allergens:GlutenSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Ciabatta

(ContainsGluten, Soya)

1 clove

Garlic Clove

210 grams

Diced Chicken Thigh

60 grams

Bacon Lardons

1 unit(s)

Baby Gem Lettuce

1 punnet(s)

Baby Plum Tomatoes

150 grams

Greek Style Natural Yoghurt

(ContainsMilk)

1 unit(s)

Avocado

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat35.0 g
of which saturates9.0 g
Carbohydrate30 g
of which sugars10.0 g
Protein37 g
Salt1.24 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Frying Pan
Bowl
Cutting board
Knife
Fork
Instructionsarrow up iconarrow up icon
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1

a) Preheat the oven to 200°C. b) Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. Drizzle with oil and season with salt and pepper. c) Bake the ciabatta middle shelf of your oven until golden, 8-10 mins. d) Meanwhile, peel the garlic clove(s) and pop into a square piece of foil with a drizzle of oil. Scrunch to enclose. e) Pop it onto the baking tray with the ciabatta and roast on the same baking tray in your oven until soft, 8-10 mins. f) Once the croutons are golden, remove from your oven and set aside.

2

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

3

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

4

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

5

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

6

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