Goats Cheese, Caramelised Onion, Chicken & Bacon Salad
with Baby Plum Tomatoes | Serves 2
A lunchtime salad to make your colleagues jealous! This take on a Cobb Salad layers avocado, bacon lardons, blue cheese and avocado over baby gem lettuce. Precooked chicken slices keep prep extra easy and French dressing finishes the dish off with a subtle kick.
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
1 unit(s)
Onion
60 grams
British Smoked Bacon Lardons
1 pack(s)
Cooked British Chicken Slices
60 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
2 unit(s)
Baby Gem Lettuce
125 grams
Baby Plum Tomatoes
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
75 grams
Goat's Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Halve, peel and thinly slice the onion.
b) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
c) Add half the balsamic glaze and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the pan and set aside to cool
a) Pop the frying pan back on the stove on medium-high heat (no oil).
b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) While the bacon cooks, tear the cooked chicken slices into bite-sized pieces.
b) Once the bacon is cooked, add the chicken to the bacon pan, season with pepper, then stir to combine.
c) In a large bowl, add the French dressing, half of the goats cheese and the olive oil for the dressing (see pantry for amount). Mix to break up the cheese
a) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
b) Quarter the baby plum tomatoes.
a) Add the baby gem to the bowl of dressing and toss to coat. Divide the dressed lettuce between 2 serving bowls.
b) Top the lettuce with the bacon lardons and chicken, baby plum tomatoes, caramelised onions and remaining goats cheese in separate sections.
a) Drizzle over the remaining balsamic glaze to finish.
Enjoy!
