Chicken and Bacon Cobb Salad on Baby Kale
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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, its got all the bases covered for a satisfying salad liked no other!

Allergens:
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

113 g

Baby Kale

56 g

Corn Kernels

113 g

Baby Heirloom Tomatoes

1 unit(s)

Avocado

2 tbsp

White Wine Vinegar

(Contains Sulphites)

½ tbsp

Dijon Mustard

1 unit(s)

Honey

1.5 tsp

Garlic Salt

½ cup

Goat Cheese

7 g

Chives

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Nutrition Values

Calories430 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate1 g
Sugar0 g
Dietary Fiber1 g
Protein46 g
Cholesterol150 mg
Sodium370 mg
Trans Fat0 g
Potassium650 mg
Calcium10 mg
Iron0.8 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

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

Instructions

CHAR CORN
1

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.

COOK BACON
2

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.

COOK CHICKEN
3

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. ***

PREP
4

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.

MAKE DRESSING
5

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.

FINISH AND SERVE
6

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.

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