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.
Ingredients
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)
Avocado
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)
Honey
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
½ cup
Goat Cheese
(Contains Milk)
7 g
Chives
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
