California Chicken Cobb Salad

With Candied Bacon and Champagne Vinaigrette

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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

    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

    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

    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

    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

    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.

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