Harvest Cobb Chicken Style Salad
Serves 2 | with Roasted Butternut Squash, Greek Style Cheese and Pecans
- Nuts
- Pecan Nuts
- Milk
- Egg
- Mustard
- Pistachio nuts
- Almonds
- Cashew nuts
- Sesame
- Nuts
- Peanut
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- May contain traces of allergens
This twist on the traditional Cobb Chicken Salad is loaded with herby chicken and roasted butternut squash. Finish with Greek style cheese and pecans for a salad packed full of vibrant flavour.
Ingredients
300 grams
Diced Butternut Squash
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
2 sachet(s)
Maple Syrup
100 grams
Baby Leaf Mix
60 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
c) When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins. Turn halfway through.
a) Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Combine the flour (see pantry for amount) and roasted spice and herb blend in a medium bowl.
c) Lay a chicken breast in the bowl of spiced flour, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper, then lay them into the frying pan. Cook until browned, 3-4 mins each side.
c) Meanwhile, roughly chop the pecans.
a) When the butternut squash has 10 mins remaining in the oven, add the chicken and pecans to the same baking tray in separate sections. TIP: Use 2 baking trays if necessary.
b) Drizzle the maple syrup over the butternut squash and pecans, then return the tray to the top shelf for the remaining 8-10 mins, until the chicken is cooked. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once cooked, cut the chicken into 1cm wide slices.
a) In a large bowl, add the baby leaf mix, ranch dressing and butternut squash. Crumble in two thirds of the Greek style cheese and toss to combine.
b) Divide the dressed salad between 2 serving bowls, top with the sliced chicken breast, then sprinkle over the pecans.
c) Crumble over the remaining cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers praised the delicious blend of flavours, particularly enjoying the combination of blue cheese and maple-roasted pecans.
- Suggestions: Consider serving this salad on a summer evening outdoors, paired with a bottle of bubbly for a special meal.
