HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Thigh And Double Bacon Cobb Salad
Chicken Thigh and Double Bacon Cobb Salad

Chicken Thigh and Double Bacon Cobb Salad

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 unit(s)

Garlic Clove

210 grams

Chicken Thigh

120 grams

Bacon Lardons

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

75 grams

Greek Style Natural Yoghurt


1 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2677 kJ
Energy (kcal)640 kcal
Fat41.0 g
of which saturates10.0 g
Carbohydrate28 g
of which sugars7.0 g
Protein40 g
Salt2.01 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Aluminum Foil
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Preheat the oven to 200°C. Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. b) Drizzle with oil and season with salt and pepper. Bake the ciabatta middle shelf of your oven until golden, 8-10 mins. c) Meanwhile, peel the garlic clove(s) and pop into a square piece of foil with a drizzle of oil - use more garlic if you love garlic! Scrunch to enclose. d) Pop it onto the baking tray with the ciabatta and roast on the same baking tray in your oven until soft, 8-10 mins. e) Once the croutons are golden, remove from your oven and set aside.


a) Heat a drizzle of oil in a frying pan on high heat. b) Once hot, add the diced chicken thigh and bacon. Fry until golden and crisp, 8-10 mins. c) IMPORTANT: Wash your hands after handling raw meat. The chicken is cooked when it is no longer pink in the middle. Cook the bacon lardons thoroughly.


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


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.


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


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. c) Enjoy!