Recipes
Recipes

Loaded chicken Cobb salad

This Stateside-style salad is packed with full-on flavour from the herby roast chicken breast, creamy avocado and crispy bacon

This Stateside-style salad is packed with full-on flavour from the herby roast chicken breast, creamy avocado and crispy bacon

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(29 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.67 per serving

Nutritional Information

Each 307g serving contains

Energy
1375kj
328kcal
16%
Fat
16.9g
Med
24%
Saturates
3.4g
Med
17%
Sugars
5.5g
Med
6%
Salt
1.72g
High
29%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
448kj/107kcal

Ingredients

300g pack chicken breasts

60ml Asda Honey & Mustard Dressing

4 sprigs thyme, leaves only

155g lean diced bacon

2 medium eggs

100g frozen sweetcorn, thawed

2 Little Gem lettuces, chopped

100g cooked beetroot, diced

1 medium avocado, peeled, destoned and sliced

1 yellow or orange pepper, finely diced

1 spring onion, sliced

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the chicken in a small roasting tin and drizzle over ½ the dressing. Sprinkle over the thyme and season with black pepper. Bake for 30-35 mins until cooked through. Add the bacon to the tray for the final 15 mins. Cool for 10 mins then slice the chicken on an angle.
3
Meanwhile, cook the eggs in a pan of boiling water for 7 mins, then drain and chill in cold water until cool enough to handle. Peel and halve the eggs.
4
Blanch the frozen sweetcorn in boiling water for 3-4 mins until tender and heated through.
5
Toss the lettuce with the rest of the dressing and arrange on a serving platter. Arrange the chicken, eggs, sweetcorn and the rest of the ingredients on top before serving.