Winter cobb salad

Winter cobb salad

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Use up leftover chicken from your Sunday roast in this satisfying salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
417
protein
40g
carbs
2g
fat
28g
saturates
9g
fibre
1g
sugar
2g
salt
2.29g

Ingredients

For the salad

  • 6 rashers smoked streaky bacon
  • 2 Little Gem lettuces, chopped
  • 4 celery sticks, chopped
  • 1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
  • 75g blue cheese, crumbled
  • 2 hard-boiled eggs, halved
  • crusty bread (optional)

For the dressing

  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1-2 tsp clear honey
  • 2 spring onions, finely sliced

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Method

  1. Fry the bacon until crisp and cooked through, then very roughly chop.
  2. To make the dressing, mix the olive oil, vinegar, mustard and honey with 1 tbsp water and some seasoning. Save 2 tbsp in the fridge for another salad (see 'Goes well with'). Stir the spring onions into the rest of the dressing.
  3. Use the chopped lettuce and celery as a base, then arrange the bacon, chicken, blue cheese and hard-boiled eggs on top and drizzle over the dressing. Serve with bread, if you like.

Recipe from Good Food magazine, December 2010

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Comments

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amjones's picture
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A nice filling salad with tasty dressing - good rapid monday night dinner using leftovers.

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