Quorn
Recipes
Cobb Salad with Boneless Wings
Looking for a tasty salad recipe for the warmer months? Try this delicious Cobb Salad topped with Quorn Boneless Wings! It’s a recipe you won’t want to miss.
380 Cals
Per serving
Serves 4
40 mins
Ingredients
- 1 pack of Quorn Meatless Boneless Wings
- 4 free-range eggs
- 200g iceberg lettuce, shredded
- 16 cherry tomatoes
- 2 avocados, halved, de-stoned and chopped
- 1 red pepper, chopped
- 3 tbsp tinned sweetcorn, drained and rinsed
- 25g fresh chives, finely chopped
For the dressing:
- 3 tbsp Greek yoghurt
- 1 tbsp white wine vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- Salt and black pepper to taste
Method
- Cook the Quorn Meatless Boneless Wings according to packet instructions.
- Place a saucepan of water on a high heat and bring to the boil. Carefully place the eggs into the pan and reduce the heat to a light simmer. Cook for 8 minutes and then transfer the eggs to a bowl of cold water to cool down for 10 minutes. Peel the eggs and set aside.
- To make the salad dressing, mix all ingredients together and set aside.
- Assemble the lettuce, cherry tomatoes, avocado, red pepper and sweet corn in a large salad bowl. Cut the hard-boiled eggs into halves and place on top of the salad. Scatter with the chives and place the cooked Quorn Meatless Boneless Wings on top.
Serve the salad with the salad dressing.
