Winter cobb salad
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Winter cobb salad

By Good Food

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

Ingredients

  • 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
MPU 2

Method

  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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