A Cobb salad served in a bowl

Cobb salad bowls

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Prep: 10 mins Cook: 15 mins


Serves 2

Combine eggs, chicken, bacon, lettuce, avocado and tomato to make this satisfying Cobb salad. Taking just 25 minutes, it's perfect for busy weeknights

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal744
  • fat57g
  • saturates12g
  • carbs9g
  • sugars8g
  • fibre6g
  • protein46g
  • salt3.2g
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  • 2 large free-range eggs



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

  • 4 rashers streaky bacon



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 50ml 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…

  • 20ml cider vinegar
  • 1 heaped tbsp Dijon mustard
  • 2 Little Gem lettuces
  • ½ large ripe avocado, scooped into chunks



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 3 medium vine tomatoes, quartered
  • 1 medium cooked chicken breast, about 150g, sliced


  1. Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.

  2. Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.

  3. Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously.

  4. Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved soft-boiled eggs, drizzle over the vinaigrette and grind over some black pepper.

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