Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
An American diner classic, loaded with protein.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- 1 cooked chicken breast, sliced
- 4 rashers of bacon, crisped
- 2 eggs, boiled
- 1 avocado, sliced
- 100 g cherry tomatoes
- 50 g blue cheese, crumbled
- Salad leaves and a mustard-olive oil dressing
Method
- Boil the eggs for 8 minutes, then cool, peel and halve. Fry the bacon until crisp and break into pieces.
- Lay the salad leaves over a large platter.
- Arrange the chicken, bacon, eggs, avocado, tomatoes and blue cheese in neat rows across the leaves — the stripes are the classic Cobb look.
- Whisk the olive oil with a little mustard and vinegar and season.
- Drizzle over just before serving so the rows stay distinct. Taste before adding salt — the bacon already seasons the dish.
Swaps and tips
Arrange the toppings in stripes for the classic look. Any cooked chicken or leftover roast works well.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 45 g | 4 g | 6 g | 40 g | 563 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
