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Carb Smart Chicken Cobb Salad
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Carb Smart Chicken Cobb Salad

Carb Smart Chicken Cobb Salad

with Ranch Dressing

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.

Tags:
Quick
Carb Smart
Allergens:
Milk
Egg
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

80 g

Tomato

113 g

Baby Spinach

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Gala Apple

28 g

Pepitas

2 unit

Egg

(Contains Egg)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

¼ cup

Dried Cranberries

2 tbsp

Ranch Dressing

(Contains Egg, Milk)

2 unit

Chicken Breasts

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories856 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate30 g
Sugar22 g
Dietary Fiber5 g
Protein63 g
Cholesterol350 mg
Sodium950 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

Small pot
Measuring Cups
Medium Non-Stick Pan
Large Bowl
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Measuring Spoons

Instructions

Boil eggs
1

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.

Prep
2

Meanwhile, cut tomato into 1/4-inch pieces. Core, then cut apple into 1/4-inch slices.

Prep bacon and cook chicken
3

Cut bacon crosswise into 1/4-inch strips. Pat chicken dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**

Cook bacon
4

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.

Toss salad
5

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.

Finish and serve
6

Divide salad and eggs between plates. Drizzle ranch dressing over top. Sprinkle with feta and pepitas.