Healthy Cobb Salad
The cobb is a classic American main meal salad containing lots of different ingredients. To help you remember what's in it, think 'Eat Cobb' – Egg, Avocado. Tomato, Chicken, Onion, Bacon and Beetroot. This recipe has got the lot!
- 2 fridge-cold eggs
- 2 smoked back bacon rashers
- 1 romaine lettuce heart, leaves separated
- ½ large avocado, stoned, peeled and sliced
- 2 ripe tomatoes, cut into wedges
- 1 cooked boneless, skinless chicken breast, torn into thin strips
- ½ small red onion, thinly sliced
- 2 cooked beetroot (about 125g), drained if in vinegar, cut into chunks
- blue cheese dressing, (see below) to serve
- Half fill a medium saucepan with water and bring to the boil. Carefully add the eggs and boil for 7 minutes. When cooked, drain, then plunge the eggs straight into cold water. Leave for 5 minutes before peeling.
- Meanwhile, heat a small non-stick frying pan over a medium heat and add the bacon. Cook for about 2 minutes on each side until lightly crisp. Remove and drain on kitchen paper. Cut into small pieces.
- Roughly tear the lettuce and scatter over a serving platter. Top with the eggs (cut into quarters), bacon, avocado, tomatoes, chicken, onion and beetroot. Serve with a blue cheese dressing or a drizzle of thick balsamic vinegar.
- Blue cheese dressing: Mix together 1 tablespoon light mayonnaise, 3 tablespoons buttermilk or fat-free natural yoghurt and ½ teaspoon white wine vinegar in a small bowl until well combined. Crumble 20g Roquefort cheese into the dressing, season with a little flaked sea salt and ground black pepper and combine until almost smooth. Serves 2. Calories per serving: 65