Your all-time-favourite salad has gotten a Carb Smart makeover! Packed to the brim with deliciously fresh ingredients, this dish proves you CAN make friends with salad!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled(ContainsMilk)
White Wine Vinegar(ContainsSulphites)
Ranch Dressing(ContainsMilk, Egg)
Before starting, wash and dry all produce. Add 4 cups warm water (dbl for 4 ppl) to a small pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse eggs under cold water until cool enough to peel, 30 sec. Peel, then halve eggs. Season with salt and pepper.
Meanwhile, halve tomatoes. Core, then cut apple into 1/4-inch slices. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with salt and pepper.
Heat a medium pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown and cooked through, 5-7 min per side.** Meanwhile, cut bacon crosswise into 1/4-inch strips.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add bacon. Cook, stirring often, until crispy, 7-10 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve 1 tbsp bacon fat (dbl for 4 ppl) in a large bowl. Carefully discard remaining fat.
Add bacon, apples, tomatoes, dried cranberries, spinach and vinegar to the bowl with reserved bacon fat. Season with salt and pepper, then toss to combine.
Divide salad and eggs between plates. Drizzle ranch dressing over top. Sprinkle with feta and pepitas.