Salade Cobb au poulet et au bacon
avec kale, avocat et vinaigrette miel-moutarde
Cette salade du jardin venue tout droit des États-Unis a tout pour plaire : avocat crémeux, tomates juteuses, bacon salé… Pas de doute : elle vous satisfera à merveille!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
100 g
Tranches de bacon
113 g
Bébé chou frisé
56 g
Maïs en grains
113 g
Tomates cerises anciennes
1 pièce(s)
Avocat
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
½ cs
Moutarde de Dijon
1 pièce(s)
Miel
1.5 cc
Sel d'ail
½ tasse(s)
Fromage de chèvre
7 g
Ciboulette
Informations nutritionnelles
Ustensiles
Instructions
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.