Cobb Salad (LC)

Ingredients

• Large bowl of romaine lettuce (or any mixed salad leaves), chopped (optional)

• 100g cooked chicken, shredded

• 1-2 egg, hard-boiled, quartered

• ½ small avocado (¼ large), sliced

• 1 large tomato, diced

• 30g cheese, grated

• 3 tbsp sweetcorn

• ¼ cucumber, sliced

Ranch Dressing:

• 1 tbsp full-fat Greek yoghurt

• 1 tbsp water

• Pinch of garlic powder

• ½ tsp dried dill

• ½ tsp Worcestershire sauce

• ¼ tsp paprika powder

• Pinch of black pepper, to taste

Instructions

1. Add all of the dressing ingredients to a small bowl. Stir well until smooth and creamy. Set aside.

2. In a large bowl or plate, start with a base of chopped romaine or salad leaves. Arrange the chicken, egg, avocado, tomato and cheese in sections or rows across the top of the leaves.

3. Taste test the dressing before serving and add more seasoning if needed to suit your preference.

4. Drizzle the ranch dressing over the salad and serve immediately.

Recipe Adjustments -

Want to make the recipe vegetarian?

Remove the chicken and add 70g halloumi, 100g tempeh or 115g of firm tofu. Pan fry or bake these options for a crispy texture before adding them to the salad.

Lunch

Serves: 1