Cobb Salad With Buttermilk Ranch Dressing

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  472

• Protein

  43g

• Carbs

  8g

• Fat

  30g

• Saturates

  8g

• Fibre

  4g

• Sugar

  7g

• Salt

  2.5g

Ingredients

• 2 Baby Gem lettuces, leaves separated
• 1 avocado, stoned and sliced
• 2 plum tomatoes, chopped
• 3 rashers cooked crispy bacon
• 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
• 2 hard-boiled eggs, chopped into chunks
• For the dressing
• 75ml buttermilk
• 2 tbsp light mayonnaise
• 1 tbsp white wine vinegar
• 1 tbsp chopped dill
• ½ garlic clove, crushed

Directions

1. In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Categories: All Christmas, Courses, Cuisines, Healthy, Meat, Seasonal