The BBC Good Food logo
Winter cobb salad

Winter cobb salad

A star rating of 4 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal417
fat28g
saturates9g
carbs2g
sugars2g
fibre1g
protein40g
salt2.29g
Advertisement

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

Method

  • STEP 1

    Fry the bacon until crisp and cooked through, then very roughly chop.

  • STEP 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.

  • STEP 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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content