Carb Smart Bacon and Chicken Breasts Taco Salad
with Chipotle Crema and Charred Corn
This easy salad packs in flavour and a ton of protein from eggs, bacon, chicken and cheese. Lime and bacon fat are the base of this zesty dressing and we top it all off with a zippy chipotle sour cream drizzle.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Hard Boiled Egg
(Contains Egg, Milk, Mustard, Soy)
Cheddar Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon and 2 tbsp (4 tbsp) water. Cook, flipping occasionally, until crispy, 6-10 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
Meanwhile, quarter eggs, then season with salt and pepper.Halve tomatoes. Thinly slice green onions. Zest lime. Add sour cream, chipotle sauce, lime zest and 1 tbsp (2 tbsp) water to a small bowl, then stir to combine. Set aside.
Heat the same pan (from step 2) over medium-high heat.Add corn. Cook, stirring occasionally, until golden-brown, 5-6 min.Season with salt and pepper.
Juice lime into the large bowl with bacon fat. Whisk to combine. Season with salt and pepper.Add spring mix, green onions, tomatoes and corn to the large bowl with dressing. Toss to combine.
Thinly slice chicken.Divide salad between plates. Top with bacon and eggs, then chicken. Sprinkle with cheese.Drizzle with chipotle crema.