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Cobb salad recipe

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This all-American classic cobb salad recipe lines up crispy bacon, succulent chicken and golden boiled eggs with plenty of colourful veg and a drizzle of creamy blue cheese dressing, for an indulgent salad more than worthy of main course status. See method

Serves 4
15 mins to prepare and 15 mins to cook
755 calories / serving

Ingredients

580g pack chicken breasts
300g unsmoked back bacon
1 romaine lettuce, trimmed, washed and roughly chopped
120g radishes, trimmed and finely sliced
2 avocados, chopped
80g Stilton, crumbled
4 hard-boiled eggs, quartered
85g pack watercress
250g cherry tomatoes, halved

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
75ml soured cream
30g Stilton, crumbled

Each serving contains

Energy
3145kj
755kcal 38%
Fat
53g 76%
Saturates
19g 93%
Sugars
5g 6%
Salt
3.4g 57%

of the reference intake
Carbohydrate 6.2g Protein 63.6g Fibre 2.1g

Method

To make the dressing, whisk all the ingredients together until smooth.
Heat a griddle pan. Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1cm, then season and rub with olive oil.
Put the chicken breasts on the hot griddle pan (you may need to cook in batches) and cook for 5 mins. Turn and continue cooking for 5-8 mins or until the chicken is cooked through. Remove and leave to rest for 5 mins, then thickly slice and set aside.
While the chicken is cooking, put the bacon in a nonstick frying pan and fry until crisp. Set aside to cool, then chop into bite-sized pieces.
To assemble the salad, arrange all the ingredients in rows on a large plate or platter. Drizzle with the dressing to serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.