Chicken & Bacon Twisted Cobb Salad
with Heirloom Tomatoes, Blue Cheese & Creamy Guac Dressing
Calories
:
760 kcalProtein
:
53g proteinTotal
:
25 minutesDifficulty
:
EasyEasy Cleanup
One Pot
Carb Conscious
Protein Smart
Allergens:
- Milk
This twist on a Cobb salad takes all your favorite elements of the classic—crispy bacon, juicy chicken, creamy avocado, tangy blue cheese—and gives them extra flair thanks to additions like ranch-seasoned chicken and a creamy guacamole dressing. Toss everything with heirloom grape tomatoes and crisp baby lettuce, and you’re set!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Blue Cheese
(Contains: Milk)
4 ounce
Bacon
4 ounce
Heirloom Grape Tomatoes
2 unit
Baby Iceberg Lettuce
12 ounce
Chicken Cutlets
1 tablespoon
Ranch Spice
2 unit
Scallions
4 tablespoon
Guacamole
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
/ per serving
Calories760 kcal
Fat54 g
Saturated Fat17 g
Carbohydrate17 g
Sugar8 g
Dietary Fiber6 g
Protein53 g
Cholesterol185 mg
Sodium1060 mg
Potassium1270 mg
Calcium170 mg
Iron2.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Pan
•Large Bowl
•Paper Towel
Cooking Steps
1
- Heat a large dry pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 8-10 minutes.
- Transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
- Carefully discard all but a thin layer of bacon fat from pan.
- While bacon cooks, wash and dry produce.
- Trim and discard root end from lettuce; thinly slice leaves crosswise. Halve tomatoes lengthwise. Trim and thinly slice scallions.
2
- Pat chicken* dry with paper towels. Season all over with Ranch Spice, salt, and pepper.
- Heat pan with bacon fat over medium-high heat; add a large drizzle of oil. Add chicken; cook until browned and cooked through, 5-7 minutes per side (if chicken is browning too quickly, cover pan and lower heat).
- Transfer to a cutting board. Once cool enough to handle, roughly chop.
3
- While chicken cooks, in a large bowl, combine guacamole, sour cream, 2 TBSP water, 1 TBSP olive oil, salt, and pepper (4 TBSP water and 2 TBSP olive oil for 4 servings).
4
- Add lettuce to bowl with dressing. Toss to thoroughly coat.
- Transfer dressed lettuce to a large, shallow serving bowl. Top with chicken, bacon, tomatoes, scallions, and blue cheese in separate sections.
- Serve salad family style.
