Chicken Breasts and Carb Smart Cobb Salad
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Chicken Breasts and Carb Smart Cobb Salad

Chicken Breasts and Carb Smart Cobb Salad

with DIY Creamy 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.


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

Preparation Time20 minutes
Cooking Time


serving amount

100 g

Bacon Strips

113 g

Baby Spinach

1 unit(s)


½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Gala Apple

28 g


2 unit(s)


(Contains Egg)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

¼ cup

Dried Cranberries

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp


(Contains Egg, Mustard)

¼ tsp

Garlic Salt

2 unit(s)

Chicken Breasts

Not included in your delivery

½ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories920 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate31 g
Sugar23 g
Dietary Fiber5 g
Protein61 g
Cholesterol390 mg
Sodium1180 mg
Trans Fat0.4 g
Potassium1500 mg
Calcium250 mg
Iron5 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.


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


Boil eggs

Before starting, wash and dry all produce. Add 4 cups (8 cups) warm water 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 and make dressing

Meanwhile, core, then cut apple into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Season with salt.Add mayo, sour cream, 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt to a small bowl. Season with pepper, then stir to combine.Pat chicken dry with paper towels. Season with salt and pepper.

Cook chicken and bacon

Heat a large non-stick pan over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**Transfer to a cutting board, then carefully wipe the pan clean.Add bacon to the same pan. Cook, flipping occasionally, until crispy, 5-7 min.**Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.Reserve 1/2 tbsp (1 tbsp) bacon fat in a large bowl. Carefully discard remaining fat.

Toss salad

Add remaining vinegar to the large bowl with reserved bacon fat. Season with salt and pepper, then whisk to combine.When bacon is cool enough to handle, crumble or roughly chop into bite-sized pieces.Add bacon, apples, tomatoes, dried cranberries and spinach to the large bowl with dressing, then toss to combine.

Finish and serve

Thinly slice chicken.Divide salad, eggs and chicken between plates. Drizzle DIY creamy dressing over top. Sprinkle with feta and pepitas.