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Cobb salad with buttermilk ranch dressing

Contains pork – recipe is for non-Muslims only
Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

  • Prep: 15 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 472
  • Carbohydrates 8
  • Saturated Fat 8
  • Sugar 7
  • Protein 43
  • Fat 30
  • Fibre 4
  • Salt 2.5

Nutrition per serving

  • Calories 472
  • Carbohydrates 8
  • Saturated Fat 8
  • Sugar 7
  • Protein 43
  • Fat 30
  • Fibre 4
  • Salt 2.5

Ingredients

  • 2 Baby Gem lettuces, leaves separated
  • 1 avocado, stoned and sliced
  • 2 plum tomatoes, chopped
  • 3 rashers cooked crispy bacon
  • 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
  • 2 hard-boiled eggs, chopped into chunks
  • 75ml buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped dill
  • ½ garlic clove, crushed

Method

  1. In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

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