What are the main ingredients in Avocado Ranch & Chicken Cobb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Blender, Paper Towel, Butter

What is the nutritional information of Avocado Ranch & Chicken Cobb Salad?

Calories: 743, Carbs: 35 grams, Fat: grams, Protein: 46.1 grams, Sugar: 7.8 grams, Salt: 923 grams

How do I prepare Avocado Ranch & Chicken Cobb Salad?

LOVELY DISH, CHEF!: Dish up the dressed salad. Scatter over the crispy chopped bacon. Top with the avocado slices, the boiled eggs (if using), and the sliced chicken. Drizzle over the avocado ranch dressing. COLOURFUL SALAD: In a salad bowl, toss together the shredded green leaves, the halved tomatoes, the charred corn, a drizzle of olive oil, and seasoning. HOMEMADE DRESSING: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice ½ the avocado. Place the remaining avocado in a blender with the creamy lemon mayo, the garlic powder, and seasoning. Blend until smooth and creamy. Loosen with water in 10ml increments until drizzling consistency. OPTIONAL EGG: Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half, and season before serving. BRING ON THE BACON: Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop. CAJUN CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. During the final minute, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Avocado Ranch & Chicken Cobb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Blender, Paper Towel, Butter

Avocado Ranch & Chicken Cobb Salad

Born in the USA, we show you how to make a homemade avo ranch dressing that is a staple in every American diner. This creaminess coats crispy bacon, avo, a boiled egg, golden slices of butter-basted chicken, pops of sweet corn, and tangy tomato.

Avocado Ranch & Chicken Cobb Salad

with streaky pork bacon & corn

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Baby Tomatoes
Chicken
Corn
Creamy Lemon Mayo
Free-range Chicken Mini Fillets
Garlic Powder
NOMU Cajun Rub
Salad Leaves
Streaky Pork Bacon

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)
Blender
Paper Towel
Butter

Photo of Avocado Ranch & Chicken Cobb Salad

Serves 1

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final minute, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
OPTIONAL EGG
Bring a pot of water to the boil for the egg (optional). When the water is boiling, cook the egg for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half, and season before serving.
HOMEMADE DRESSING
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice ½ the avocado. Place the remaining avocado in a blender with the creamy lemon mayo, the garlic powder, and seasoning. Blend until smooth and creamy. Loosen with water in 10ml increments until drizzling consistency.
COLOURFUL SALAD
In a salad bowl, toss together the shredded green leaves, the halved tomatoes, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY DISH, CHEF!
Dish up the dressed salad. Scatter over the crispy chopped bacon. Top with the avocado slices, the boiled egg (if using), and the sliced chicken. Drizzle over the avocado ranch dressing.

Corn - 40g
Free-range Chicken Mini Fillets - 150g
NOMU Cajun Rub - 10ml
Streaky Pork Bacon - 2 strips
Avocado - 1
Creamy Lemon Mayo - 50ml
Garlic Powder - 5ml
Salad Leaves - 20g
Baby Tomatoes - 80g

Download the Recipe

Serves 2

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. During the final minute, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
OPTIONAL EGG
Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half, and season before serving.
HOMEMADE DRESSING
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice ½ the avocado. Place the remaining avocado in a blender with the creamy lemon mayo, the garlic powder, and seasoning. Blend until smooth and creamy. Loosen with water in 10ml increments until drizzling consistency.
COLOURFUL SALAD
In a salad bowl, toss together the shredded green leaves, the halved tomatoes, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY DISH, CHEF!
Dish up the dressed salad. Scatter over the crispy chopped bacon. Top with the avocado slices, the boiled eggs (if using), and the sliced chicken. Drizzle over the avocado ranch dressing.

Corn - 80g
Free-range Chicken Mini Fillets - 300g
NOMU Cajun Rub - 20ml
Streaky Pork Bacon - 4 strips
Avocado - 1
Creamy Lemon Mayo - 100ml
Garlic Powder - 10ml
Salad Leaves - 40g
Baby Tomatoes - 160g

Download the Recipe

Serves 3

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. During the final minute, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
OPTIONAL EGG
Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half, and season before serving.
HOMEMADE DRESSING
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice ½ the avocados. Place the remaining avocado in a blender with the creamy lemon mayo, the garlic powder, and seasoning. Blend until smooth and creamy. Loosen with water in 10ml increments until drizzling consistency.
COLOURFUL SALAD
In a salad bowl, toss together the shredded green leaves, the halved tomatoes, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY DISH, CHEF!
Dish up the dressed salad. Scatter over the crispy chopped bacon. Top with the avocado slices, the boiled eggs (if using), and the sliced chicken. Drizzle over the avocado ranch dressing.

Corn - 120g
Free-range Chicken Mini Fillets - 450g
NOMU Cajun Rub - 30ml
Streaky Pork Bacon - 6 strips
Avocados - 2
Creamy Lemon Mayo - 150ml
Garlic Powder - 15ml
Salad Leaves - 60g
Baby Tomatoes - 240g

Download the Recipe

Serves 4

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. During the final minute, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
OPTIONAL EGG
Bring a pot of water to the boil for the eggs (optional). When the water is boiling, cook the eggs for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Drain and submerge in cold water. Peel, slice in half, and season before serving.
HOMEMADE DRESSING
Halve the avocados and remove the pip/s. Peel the skin off, keeping the flesh intact. Thinly slice ½ the avocados. Place the remaining avocado in a blender with the creamy lemon mayo, the garlic powder, and seasoning. Blend until smooth and creamy. Loosen with water in 10ml increments until drizzling consistency.
COLOURFUL SALAD
In a salad bowl, toss together the shredded green leaves, the halved tomatoes, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY DISH, CHEF!
Dish up the dressed salad. Scatter over the crispy chopped bacon. Top with the avocado slices, the boiled eggs (if using), and the sliced chicken. Drizzle over the avocado ranch dressing.