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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
Meanwhile, cut tomato into 1/4-inch pieces. Core, then cut apple into 1/4-inch slices.
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.**
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.
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.
Divide salad and eggs between plates. Drizzle ranch dressing over top. Sprinkle with feta and pepitas.
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