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!
576 Reviews
Cals 673 · Prot 59 · Carbs 22 · Fat 40
Quick & Easy
Low Carb
Try Hello Chef Now
20 min
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!
576 Reviews
Cals 673 · Prot 59 · Carbs 22 · Fat 40
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 5*
1 Piece
Olive oil
1 Tbsp
Romaine lettuce
200 Grams
Tomatoes
2 Piece
Avocado
1 Piece
Blue cheese 4*
60 Grams
Dressing
Dijon mustard 13*
9 Grams
White balsamic vinegar 14*
22 ML
Olive oil
5 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*5 Eggs, *4 Milk, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2814 / 673
Fats (g) 40.2
of which saturated (g) 12.1
Carbohydrates (g) 22
of which sugars (g) 9.2
Fibers (g) 11.9
Proteins (g) 58.6
Salt (g) 4.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Poach chicken

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.
Boil eggs

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.
Fry bacon

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.
Make dressing

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).
Prep salad

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.
Assemble salad

6 Assemble salad

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