Winter cobb salad

Winter cobb salad

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(1 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Use up leftover chicken from your Sunday roast in this satisfying salad

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat28g
  • saturates9g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein40g
  • salt2.29g
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    For the salad

    • 6 rashers smoked streaky bacon
    • 2 Little Gem lettuces, chopped
    • 4 celery sticks, chopped



      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

    • 1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
    • 75g blue cheese, crumbled
    • 2 hard-boiled eggs, halved



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • crusty bread (optional)

    For the dressing

    • 4 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


    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.

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    Comments (2)

    amjones's picture

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

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