Chicken and Bacon Cobb Salad on Baby Kale

Chicken and Bacon Cobb Salad on Baby Kale

with Avocado and Honey-Mustard Dressing

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This classic American garden salad has the bounty of the county. From creamy avocado and juicy tomatoes to salty bacon, its got all the bases covered for a satisfying salad liked no other!


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

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

113 g

Baby Kale

⅓ cup

Corn Kernels

113 g

Heirloom Tomatoes

1 unit


2 tbsp

White Wine Vinegar


½ tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tsp


¾ tsp

Garlic Salt


56 g

Goat Cheese


7 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3598 kJ
Calories860 kcal
Fat55 g
Saturated Fat14 g
Carbohydrate25 g
Sugar5 g
Dietary Fiber10 g
Protein56 g
Cholesterol175 mg
Sodium1400 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Baking Sheet
Medium Bowl
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F and wash and dry all produce. Heat a large non-stick pan over medium-high heat. When pan is hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until dark golden-brown, 4-5 min. Transfer to a plate.


While corn chars, pat chicken dry with paper towels, then season all over with 3/4 tsp garlic salt (dbl for 4 ppl) and pepper. Set aside. Cut the bacon into 1/2-inch pieces. Add the bacon to the same dry pan. Cook, stirring often, until crispy, 4-5 min.** Transfer to a paper towel-lined plate.


Add the chicken to the same pan. Cook, until golden, 3-4 min per side. Transfer chicken to a baking sheet. Roast in bottom of oven, until cooked through, 13-16 min. ***


While the chicken cooks, on a clean surface, halve the tomatoes.Peel, pit then cut avocado into 1/2-inch pieces. Finely chop the chives. Combine the goat cheese with half the chives in a medium bowl.


Whisk the honey, Dijon, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Stir in the remaining chives. Separate half the dressing to a small bowl and set aside. Add the kale to the large bowl of dressing and toss to combine. Season with salt and pepper. Set aside.


Divide the kale between plates. Top with charred corn, tomatoes, avocado and herby goat cheese. Slice the chicken. Top salads with the chicken. Sprinkle over the bacon. Drizzle over remaining dressing.