Chicken Cobb Salad

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    630 per serving


  • 100g diced chicken breast
  • Approx 6 cherry tomatoes
  • 1/2 an avocado
  • 1/2 tin chickpeas
  • 1/2 a red pepper
  • 1/4 iceberg lettuce, cut into size pieces of your choice
  • 2 eggs
  • 2 rashers of good quality bacon

Cooking Directions

  1. Preheat the oven to 180C, gas mark 4. Place a layer of foil on a baking tray, add the diced chicken pieces, then bake in the oven for 12-15 minutes, or until cooked through.
  2. Meanwhile grill the bacon to your liking and cut into pieces when ready.
  3. Place the eggs in a saucepan with enough water to cover them both. Bring the water to the boil and simmer the eggs for 3 minutes, then remove from the heat, drain, cool under running water and set aside. Cook for longer if you prefer a more hard yolk. When cooled cut into quarters.

  4. Scoop the flesh out of the avocado with a spoon and cut into chunks or slice into slithers. Cut the red pepper into chunks or slice into slithers.

  5. Drain and rinse the chickpeas. Place the lettuce leaves on to a plate or into a bowl. Add all other ingredients and serve