Chicken Cobb Salad with Blue Cheese

and Mustard Vinaigrette
It's no wonder this salad is a classic - it comes with a little bit of everything!
Cals 678 · Prot 55 · Carbs 21 · Fat 42
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
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It's no wonder this salad is a classic - it comes with a little bit of everything!
Cals 678 · Prot 55 · Carbs 21 · Fat 42
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Smoked turkey bacon
60 Grams
Chicken breast
300 Grams
Eggs
1 Piece
Olive oil
1 Tbsp
Romaine lettuce
200 Grams
Tomatoes
2 Pieces
Avocado
1 Piece
Blue cheese
60 Grams
Dressing
Dijon mustard
9 Grams
White balsamic vinegar
22 ML
Olive oil
5 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Serve the components separately and let them build their own salads.

Pro tip

Add a drizzle of honey or a pinch of sugar to your vinaigrette. Don't dress the salad until just before serving, otherwise it will go soggy!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Poach chicken

Bring a pot of generously salted water to a boil. Once boiling, add the chicken breasts. Poach for 5-7 min until cooked through. Transfer to a chopping board to cool. Alternatively, fry the chicken in a hot pan with a drizzle of oil. Reserve the pot of water for the eggs.
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2 Boil eggs

Bring the reserved pot of water to a boil. Once boiling, gently lower the eggs into the water, using a spoon. Cook the eggs for 7 min or until done to your liking, then submerge them in cold water to cool.
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3 Fry bacon

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the bacon and fry until browned and crispy. Transfer the bacon to a plate or chopping board.
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4 Make dressing

Add the Dijon mustard and the white balsamic vinegar to a small bowl, mix. Gradually add the olive oil whisking constantly until smooth. Season with salt and pepper (see pro tip).
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5 Prep salad

Chop the Romaine lettuce. Chop the tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Peel and quarter the eggs. Crumble the blue cheese. Chop the crispy bacon into small pieces. Slice the cooled chicken breasts.
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6 Assemble salad

Divide the chicken, eggs, bacon, lettuce, tomatoes, avocado and blue cheese among plates. Drizzle with the dressing and serve immediately. 

Tips for fussy eaters

Serve the components separately and let them build their own salads.

Pro tip

Add a drizzle of honey or a pinch of sugar to your vinaigrette. Don't dress the salad until just before serving, otherwise it will go soggy!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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