• 3 eggs
  • 4 rashers streaky bacon, cut into pieces
  • 2 baby cos or little gem lettuces, leaves separated
  • 2 cups cooked chicken or turkey, shredded
  • 75g blue cheese, crumbled
  • 1 avocado, cut into thin wedges
  • 2 medium tomatoes, cut into wedges
  • ½ red onion, finely sliced
  • 2 Tbsp chopped chives
  • 250ml bottle Eta Ranch Dressing

1. Place the eggs in a saucepan. Cover with cold water. Bring to the boil and cook for 7-8 minutes. Drain and cool quickly in cold water. When cold, remove the shells and cut the eggs into quarters.

2. Heat a dash of oil in a frying pan over medium heat. Add the bacon pieces and cook for 3 to 4 minutes until crispy. Drain on paper towels.

3. Arrange the lettuce leaves on a platter. Top with the chicken, bacon, egg, blue cheese, avocado, tomato and red onion. Scatter over the chives. Drizzle with the dressing before serving.

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1 Rating Cobb Salad

Reviews (1)

Martha Te Puia's Review | Rating

Nice and yummy.