CHICKEN COBB SALAD WITH BLUE RANCH DRESSING
Serves 1 Cost per serve $5.50 gluten free 40g green beans, trimmed 1 cup baby spinach
80g cooked chicken
breast, shredded 1 hard-boiled egg, halved
¹⁄³ cup tinned corn kernels 50g cherry tomatoes, halved ½ small cucumber, cut
into large chunks ¼ avocado, chopped 1 shallot, thinly sliced 5 pitted black olives, halved 1 tablespoon dill,
finely chopped 1 tablespoon coriander
leaves, finely chopped 1 tablespoon Blue ranch
dressing (see box below)
1 Put the green beans into a microwave-safe bowl with a splash of water and cook on high for 1½ minutes. Drain and refresh under cold water. 2 Place the spinach, beans, chicken, egg, corn, tomatoes, cucumber, avocado, shallots, olives and herbs in a large container, and season with cracked black pepper.
3 Pour the dressing into a small container; drizzle over the salad just before serving.