Cobb salad bowls

Contains pork – recipe is for non-Muslims only

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 744
  • fat 57g
  • saturates 12g
  • carbs 9g
  • sugars 8g
  • fibre 6g
  • protein 46g
  • salt 3.2g


  • 2 large free-range eggs
  • 4 rashers streaky bacon
  • 50ml olive oil
  • 20ml cider vinegar
  • 1 heaped tbsp Dijon mustard
  • 2 Little Gem lettuces
  • ½ large ripe avocado, scooped into chunks
  • 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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