Winter cobb salad

Contains pork – recipe is for non-Muslims only
Use up leftover chicken from your Sunday roast in this satisfying salad

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 417
  • fat 28g
  • saturates 9g
  • carbs 2g
  • sugars 2g
  • fibre 1g
  • protein 40g
  • salt 2.29g


  • 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)
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1-2 tsp clear honey
  • 2 spring onions, finely sliced


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

  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.

  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.

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