California Chicken Cobb Salad

With Candied Bacon and Champagne Vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

This isn’t just any cobb salad – it’s a California Cobb. That means things get fancy with brown sugar- and agave-candied bacon and a champagne vinaigrette over crisp romaine. It’s rounded out with the usual suspects: grape tomatoes, avocado, and sliced chicken breast for a salad that’s just divine.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 1 Romaine Heart
  • 1 Avocado
  • 3 Bacon Strips
  • ⅓ oz. Light Brown Sugar
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Champagne Vinegar
  • 2 tsp. Grainy Mustard
  • 0.17 fl. oz. Agave Nectar
  • Info
    2 oz. Blue Cheese
  • Nutrition (per serving)

  • Calories
    610
  • Carbohydrates
    15g
  • Fat
    34g
  • Protein
    61g
  • Sodium
    551mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pan
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve grape tomatoes. Quarter romaine heart and cut into 1" pieces. Stem, seed, and scoop flesh from avocado with a spoon. Cut avocado flesh into ½" dice.

  • Step 2 - Cook the Bacon
    2

    Cook the Bacon

    Lightly coat the prepared baking sheet with cooking spray. Arrange bacon on baking sheet and top each slice with brown sugar. Bake in the oven 15-18 minutes or until the bacon is crisped to your satisfaction. Carefully remove slices to a paper towel lined plate. Reserve the drippings from the baking sheet.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    In a medium pan over medium-high heat, add 1 tsp. of the reserved bacon drippings. Season the chicken with a pinch of salt and pepper and add to the pan. Cook chicken on first side 4-5 minutes, flip to second side and continue cooking until internal temperature reaches 165 degrees, about 6-7 more minutes. Remove to a cutting board to cool.

  • Step 4 - Make the Dressing
    4

    Make the Dressing

    In a mixing bowl, combine the champagne vinegar, whole grain mustard, agave, and 1 Tbsp. water. Whisk in 1 Tbsp. of olive oil and season with a pinch of salt and pepper.

  • Step 5 - Cut Meats and Toss the Salad
    5

    Cut Meats and Toss the Salad

    Dice the chicken and bacon into 1" pieces. In a mixing bowl, toss the chopped romaine with the vinaigrette, reserving 1 Tbsp. for a final drizzle. Season the salad with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange a bed of romaine on the plate. Arrange each component: grape tomatoes, blue cheese, avocado, chicken and bacon into rows on the lettuce. Drizzle with reserved vinaigrette. Alternately, you can mix all the components together and serve as a tossed salad.