Chicken & Bacon Twisted Cobb Salad
with Heirloom Tomatoes, Blue Cheese & Creamy Guac Dressing
- 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!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Blue Cheese
(Contains: Milk)
4 ounce
Heirloom Grape Tomatoes
2 unit
Baby Iceberg Lettuce
12 ounce
Chicken Cutlets
1 tablespoon
Ranch Spice
2 unit
Scallions
4 tablespoon
Guacamole
8 ounce
Bacon
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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.
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 to rest. Once cool enough to handle, roughly chop.
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).
Add large drizzle of oil to the same large pan used for the bacon over medium high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, lower heat and cover). Remove from pan and set aside on a cutting board to cool. When cool enough to handle, roughly chop.
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.
