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Simple Cobb Style Salad

with Chicken and Bacon SWAP Chicken Thigh

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

433 kcal

Protein

:

40.6g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Milk
Celery
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

240 grams

Diced British Chicken Breast

125 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

60 grams

British Smoked Bacon Lardons

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Avocado

1 unit(s)

Garlic Clove

150 grams

Low Fat Natural Yoghurt

(Contains: Milk)

Nutrition Values

Energy (kJ)1811 kJ

Energy (kcal)433 kcal

Fat24.7 g

of which saturates6.5 g

Carbohydrate10.4 g

of which sugars8.1 g

Dietary Fibre4.4 g

Protein40.6 g

Salt1.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Preheat the oven to 200C. 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 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.

2

Heat a drizzle of oil in a frying pan on high heat, once hot add the diced chicken thigh and bacon. Fry until golden and crisp, 6-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

3

Meanwhile, trim the root from the baby gem lettuce then halve length-ways. 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).

4

Once the garlic is roasted, transfer to a board 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.

5

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.

6

Divide the salad and tomato mix equally among the plates and top with the chicken and bacon. Add the avocado chunks, croutons and drizzle with the yoghurt dressing. Enjoy!

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