Chicken Cobb Salad

15 Mins

Preparation Time

8 Mins

Cooking Time





Chicken Cobb Salad



For the salad

  • 4 eggs, at room temperature
  • 1½ cups cooked chicken, diced
  • ½ cup crumbled blue cheese
  • 1 x 400g can Goody Sweetcorn Whole Kernels
  • 1 cup cherry tomatoes, halved
  • 2 cups salad leaves
  • 1 avocado, peeled and sliced
  • 1 bunch chives, finely diced

For the dressing

  • 1 tsp wholegrain mustard
  • Juice of 1 lemon
  • 1 tbsp honey
  • 50ml olive oil


    1. Place the eggs into a pan of boiling water and simmer gently for 6-7 minutes. Remove to a bowl of iced water and allow to cool completely. Peel the shell, then slice in half.
    2. On a large platter, arrange the halved eggs, chicken, blue cheese, sweetcorn, tomatoes, salad leaves, avocado and chives.
    3. For the dressing, whisk together the mustard, lemon juice and honey. Slowly stream in the olive whilst continually whisking. Pour into a serving pot and serve alongside the salad.