Cobb salad and buttermilk dressing

Cobb salad Easy Food
Serves 4
90g Greek yoghurt
2 tbsp lemon juice
2 tsp Dijon mustard
1 garlic clove, crushed
120ml buttermilk
2 tbsp fresh parsley, chopped
Salt and black pepper
4 streaky bacon rashers, cooked until crispy, crumbled
1 romaine lettuce, cored and chopped
120g blue cheese, crumbled
1 avocado, chopped
150g cherry tomatoes, halved
198g tinned sweetcorn, drained
200g leftover roast chicken, shredded

To serve:
Crusty bread

  1. In a bowl, whisk together the Greek yoghurt, lemon juice, mustard and garlic. Slowly pour in the buttermilk, whisking constantly. Whisk in the parsley and season with salt and pepper. Refrigerate until ready to use.
  2. Place the chopped lettuce in a large bowl. Arrange the remaining ingredients (bacon, blue cheese, avocado, tomatoes, sweetcorn and chicken) over the top in colourful stripes. Drizzle with the buttermilk dressing and serve.

Note: Rotisserie chicken can be used as an alternative to leftover roast chicken, if you wish.

Per serving: 438kcals, 27.3g fat (10.8g saturated), 22.4g carbs, 7g sugars, 29.4g protein, 5.8g fibre, 0.944g sodium