Loaded-chicken-cobb-salad

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

By , 20 December 2019

(21 votes)

Loaded chicken Cobb salad
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 307g serving contains
  • Energy

    1374KJ

    328KCAL

    16%
  • Fat

    16.9g

    med

    24%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    5.5g

    low

    6%
  • Salt

    1.72g

    med

    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
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • 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.

  • 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.

  • Blanch the frozen sweetcorn in boiling water for 3-4 mins until tender and heated through.

  • 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.