Southwest Chicken & Bacon Cobb Salad

Name: Southwest Chicken & Bacon Cobb Salad with Blue Cheese Dressing, Guacamole & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Grape Tomatoes; 2 unit Scallions; 1 teaspoon Garlic Powder; 3 ounce Blue Cheese Dressing; 4 tablespoon Guacamole; 2 unit Baby Lettuce; 1.5 ounce Blue Corn Tortilla Chips; 10 ounce Chicken Cutlets; 4 ounce Bacon; Salt; Pepper; Cooking Oil

with Blue Cheese Dressing, Guacamole & Tortilla Chips

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This twist on a Cobb salad takes all your favorite elements of the classic dish—crispy bacon, juicy chicken, creamy avocado, tangy blue cheese—and gives them a Southwestern spin thanks to additions like guacamole and crunchy blue corn tortilla chips. Toss everything with grape tomatoes and crisp baby lettuce, and you’re set!

Tags:

Carb Smart

•Protein Smart

•New

•Family Friendly

Allergens:

Eggs

•Milk

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

4 ounce

Grape Tomatoes

2 unit

Scallions

1 teaspoon

Garlic Powder

3 ounce

Blue Cheese Dressing

(Contains: Eggs, Milk)

4 tablespoon

Guacamole

2 unit

Baby Lettuce

1.5 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

10 ounce

Chicken Cutlets

4 ounce

Bacon

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories850 kcal

Fat61 g

Saturated Fat15 g

Carbohydrate30 g

Sugar6 g

Dietary Fiber9 g

Protein44 g

Cholesterol155 mg

Sodium1290 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

•Paper Towel

•Small Bowl

•Large Bowl

Instructions

PDF

• Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Reserve bacon fat in a small heatproof bowl and carefully wipe out any burnt bits from pan.

• While bacon cooks, wash and dry produce. • Dry lettuce thoroughly. Trim and discard root end; chop leaves into bite-size pieces. Halve tomatoes. Trim and thinly slice scallions, separating whites from greens.

• Once bacon is done, pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat reserved bacon fat and a drizzle of oil in pan used for bacon over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, reduce heat and cover. • Transfer chicken to a cutting board to rest.

• Meanwhile, in a large bowl, add lettuce, tomatoes, scallion whites, and dressing. Toss until thoroughly combined.

• Roughly chop bacon. Thinly slice chicken crosswise.

• Divide salad between shallow bowls. Arrange chicken over center of each salad, then top with bacon, a dollop of guacamole, and scallion greens. Sprinkle as many chips (crushing in the bag first) as you like around chicken and serve.

Pork is fully cooked when internal temperature reaches 145°.

Poultry is fully cooked when internal temperature reaches 165°.