Salad and kids are usually a recipe for disaster, but not with this recipe! Guarantee that your little one will not only eat but enjoy salad once they’ve tried this colourful cobb. This vibrant Cobb Salad is packed with protein from the chicken and eggs, healthy fats from the avocado and cheese, and a whole host of scrummy and nutritious veggies like sweetcorn, cucumber, lettuce, and tomatoes.
Ingredients
Salad
2 large eggs
2 small little gem lettuces, shredded
1/4 cucumber
1/2 avocado, diced
150g cherry tomatoes, quartered
1 large, cooked chicken breast, diced
75g Gruyere cheese, diced
1 x 397g can sweetcorn, drained
2 small little gem lettuces, shredded
1/4 cucumber
1/2 avocado, diced
150g cherry tomatoes, quartered
1 large, cooked chicken breast, diced
75g Gruyere cheese, diced
1 x 397g can sweetcorn, drained
Dressing
6 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 tablespoon runny honey
1 teaspoon Dijon mustard
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 tablespoon runny honey
1 teaspoon Dijon mustard
Method
- Put the eggs into a pan of cold water. Bring up to the boil and boil for 8 minutes. Drain and run under cold water. Roll the egg to loosen the shell, then peel the egg and chop into small pieces.
- Put the lettuce into a large shallow bowl. Peel the cucumber, slice in half and remove the seeds. Slice into small pieces.
- Arrange the egg, cucumber, avocado, tomatoes, chicken, cheese and sweetcorn on top of the lettuce in neat rows.
- Mix the dressing ingredients together in a small jar. Pour over the dressing just before serving.
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