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Cobb salad with cashew cream dressing
- Published: 23 Mar 22
- Updated: 25 Mar 24
This filling cobb salad is packed with gooey boiled eggs, crisp bacon and shredded chicken. Serve with the moreish cashew cream dressing.
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Chicken salads are our Monday lunchtime go-to. Discover more delicious ways to use up leftover roast chicken, in our chicken salad recipes collection.
Ingredients
- 2 medium free-range eggs
- 2 streaky bacon rashers, chopped
- Large handful curly kale, ribs and stems removed, sliced/torn
- Glug olive oil for drizzling
- 6 romaine lettuce leaves, sliced
- 120g cooked chicken, chopped
- 10 cherry tomatoes, halved
- 120g corn kernels (fresh or tinned)
- 50g mature cheese such as cheddar or comté, chopped into cubes
- 1 avocado, sliced
For the cashew cream
- 100g cashews, soaked in boiling water for 1 hour
For the dressing
- 3 tbsp cashew cream
- 2 tbsp white wine vinegar
- 1 garlic clove, lightly crushed
- ½ tsp dijon mustard, or more to taste
- 90ml mild extra-virgin olive oil
Method
- Cook the eggs in a pan of simmering water for 7-8 minutes. Drain, then run under cold water, peel and halve. Set aside. Cook the bacon in a pan over a medium heat until crispy, then set aside on kitchen paper.
- For the cashew cream, drain the soaked cashews and put in a blender with 100ml cold water. Whizz until smooth and the consistency of softly whipped cream. Add a splash more water if too thick.
- Put all the dressing ingredients except the oil in a bowl, then slowly whisk in the oil. If the dressing gets too thick, add a splash of water.
- For the salad, put the kale in a bowl, drizzle with a little oil and a pinch of salt, then scrunch well with clean hands. Set aside for 10 minutes.
- Arrange all the salad ingredients on a platter and drizzle well with the dressing. Serve immediately with any remaining dressing on the side.
- Recipe from March 2022 Issue
Nutrition
- Calories
- 557kcals
- Fat
- 48.3g (11.1g saturated)
- Protein
- 22.2g
- Carbohydrates
- 6.4g (2.7g sugars)
- Fibre
- 3.9g
- Salt
- 0.9g
delicious. tips
Don’t waste it: Store leftover cashew cream in an airtight container in the fridge for 2-3 days. Combine with lemon juice, olive oil, garlic, miso paste and/or herbs, and stir into soups and stews to thicken and enrich – or use as a pasta sauce or dip. For something sweet, add honey or maple syrup, vanilla extract and/or cinnamon and use instead of cream.
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