Twisted Cobb Salad
- Milk
Ingredients
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
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crisp 8-10 minutes. Remove from pan and set aside on a paper towel lined plate. When bacon is cool enough to handle, roughly chop. (Cook in batches for 4)
Wipe out pan.
While bacon cooks, wash and dry produce. Trim and thinly slice scallions. Halve tomatoes. Trim and thinly slice lettuce crosswise.
Pat chicken dry with paper towels. Season all over with ranch seasoning, salt, and pepper.
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.
While the chicken is cooking, in a large bowl, combine guacamole, sour cream, 1 TBSP olive oil, 2 TBSP water, salt, and pepper (2 TBSP oil and 4 TBSP water for 4).
Place lettuce in bowl and toss until all lettuce is fully coated.
Transfer lettuce to a large shallow bowl. In separate sections, place chicken, tomatoes, cheese, scallions, and bacon over lettuce.
Serve salad family-style.
