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Cobb salad with cashew cream dressing

Name: Cobb salad with cashew cream dressing
Prep time: 30 min
Total time: 30 min
Yield: Serves 2, or 4 as a side
Cuisine: American recipes
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

By: Sue Quinn

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.

Chicken salads are our Monday lunchtime go-to. Discover more delicious ways to use up leftover roast chicken, in our chicken salad recipes collection.

Easy
March 2022

Test kitchen approved

Serves 2, or 4 as a side
Hands-on time 30 min, plus at least 1 hour soaking

This filling cobb salad is packed with gooey boiled eggs, crisp bacon and shredded chicken. Serve with the moreish cashew cream dressing.

Chicken salads are our Monday lunchtime go-to. Discover more delicious ways to use up leftover roast chicken, in our chicken salad recipes collection.

Gluten-free recipes

Nutrition: per serving

Calories: 557kcals
Fat: 48.3g (11.1g saturated)
Protein: 22.2g
Carbohydrates: 6.4g (2.7g sugars)
Fibre: 3.9g
Salt: 0.9g

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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

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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

Nutrition: per serving

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.