Leftovers recipe for 4 people, takes only 10 mins; recipe has streaky bacon, little gem lettuce, celery, chicken breast, blue cheese, egg, crusty bread, olive oil, white wine vinegar, dijon mustard, clear honey and spring onion.
Winter cobb salad
Course: Leftovers
Servings
4
servings
Prep time
15 mins
Ingredients
- Chicken Breast: 1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
- Olive Oil: 4 tbsp olive oil
- Streaky Bacon: 6 rashers smoked streaky bacon
- Spring Onion: 2 spring onions, finely sliced
- Egg: 2 hard-boiled eggs, halved
- White Wine Vinegar: 2 tbsp white wine vinegar
- Dijon Mustard: 1 tbsp Dijon mustard
- Little Gem Lettuce: 2 Little Gem lettuces, chopped
- Celery: 4 celery sticks, chopped
- Crusty Bread: crusty bread (optional)
- Clear Honey: 1-2 tsp clear honey
- Blue Cheese: 75g blue cheese, crumbled
Directions
- Fry the bacon until crisp and cooked through, then very roughly chop.
- 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.
- 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.
