Chicken and Bacon Cobb Salad on Baby Kale
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken and Bacon Cobb Salad on Baby Kale

Chicken and Bacon Cobb Salad on Baby Kale

with Avocado and Honey-Mustard Dressing

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


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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

113 g

Baby Kale

1 unit(s)

Canned Corn

113 g

Baby Heirloom Tomatoes

1 unit(s)


2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 unit(s)


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

½ cup

Goat Cheese

(Contains Milk)

7 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories860 kcal
Fat55 g
Saturated Fat14 g
Carbohydrate26 g
Sugar9 g
Dietary Fiber9 g
Protein56 g
Cholesterol175 mg
Sodium1410 mg
Trans Fat0.3 g
Potassium1700 mg
Calcium150 mg
Iron3 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.


Large Non-Stick Pan
Baking Sheet
Medium Bowl
Large Bowl
Small Bowl


Char corn

Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add a quarter of the corn (half for 4 ppl) to the dry pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until dark golden-brown, 5-6 min. Transfer to a plate.

Cook bacon

While corn chars, pat chicken dry with paper towels, then season all over with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Set aside.

On a clean cutting board, 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, reserving 1/2 tbsp fat (dbl for 4 ppl) in the pan, then discard remaining.

Cook chicken

Add the chicken to the same pan. Cook, until golden, 3-4 min per side. Transfer chicken to a baking sheet. Roast in the bottom of the 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 and half the chives in a medium bowl.

Make dressing

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

Finish and serve

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

Meal right image

Explore Similar Recipes

Meal left image