Chicken Thigh and Bacon Cobb Salad
with Roasted Garlic Yoghurt Dressing
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
1
Ciabatta
60
British Smoked Bacon Lardons
1
Baby Gem Lettuce
210
Diced Chicken Thigh
1
Avocado
1
Garlic Clove
150
Low Fat Natural Yoghurt
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat the oven to 200°C. Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. b) Drizzle with oil and season with salt and pepper and bake on the middle shelf of your oven until golden, 8-10 mins. c) Meanwhile, peel the garlic clove(s) and pop into a square piece of foil with a drizzle of oil - use more if you love garlic! Scrunch to enclose. d) Pop it onto the baking tray with the ciabatta and roast on the same baking tray in your oven until soft, 8-10 mins. e) Once the croutons are golden, remove from your oven and set aside.
a) Heat a drizzle of oil in a frying pan on high heat. b) Once hot, add the diced chicken thigh and bacon. Fry until golden and crisp, 8-10 mins. c) IMPORTANT: Wash your hands after handling raw meat. The chicken is cooked when it is no longer pink in the middle. Cook the bacon lardons thoroughly.
a) Meanwhile, trim the root from the baby gem lettuce then halve lengthways and thinly slice widthways. b) Halve the baby plum tomatoes. c) Put the tomatoes in a bowl, drizzle with olive oil and season with salt and pepper. Mix so that everything is evenly coated. d) Set the lettuce aside to add later (or it will go soggy).
a) Once the garlic is ready, carefully transfer to a board, remove from the foil and mash with the back of a fork into a smooth paste. b) Add to a small bowl with the yoghurt and season with salt and pepper.
a) Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. b) Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. c) Chop into 2cm chunks.
a) Divide the lettuce and tomatoes between bowls and top with the chicken and bacon. b) Add the avocado chunks, croutons and drizzle with the yoghurt dressing. c) Enjoy!
