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Cobb chicken salad with English salad cream


  • Heat a little oil in a heavy-bottomed non-stick pan and cook the bacon until crispy. Remove, chop and set aside.
  • To make the dressing, whisk the cream, vinegar, lemon juice, mustard and anchovies with a little ground pepper. Taste for seasoning and set aside. 
  • Then toss the lettuce leaves, parsley, tomatoes, avocado, chicken and bacon with dressing to taste. 
  • Serve the salad on individual plates with extra dressing sprinkled on top.


  • olive oil (optional)
  • 6 rindless bacon rashers
  • 100 ml single cream
  • 2 tspn white wine vinegar
  • 2 tspn lemon juice
  • 2 heaped tspn Dijon mustard
  • 6-8 anchovy fillets, finely chopped
  • freshly ground pepper
  • inner leaves of 1 baby cos lettuce
  • a good handful of watercress or rocket leaves
  • 2 tbsp Italian (flat leaf) parsley leaves
  • 8 cherry tomatoes, halved
  • ½-1 avocado, diced
  • shredded roast chicken (skin off or on), at room temperature

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm