and spinach and apple salad with bacon vinaigrette
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Place mushrooms in a mixing bowl and cover with hot water. Set aside, 2 minutes. After 2 minutes, remove mushrooms from water and coarsely chop.
While mushrooms sit, peel and mince shallot.
Quarter apple and remove core. Cut into ¼" slices.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Make the Bacon Vinaigrette
Place a medium non-stick pan over medium heat. Add bacon and half the shallot (reserve remaining for sauce) to hot pan. Stir occasionally until warmed through, 2-3 minutes.
Transfer shallot and bacon to another mixing bowl and combine with sherry vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.
Wipe pan clean and reserve.
Cook the Chicken
Return pan used to cook bacon and shallot to medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate and tent with foil. Keep pan over medium heat.
Make the Sauce
Add mushrooms and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.
Add ¼ cup water, cream cheese, and Parmesan. Stir until cream cheese is melted and combined, 1-2 minutes.
Remove from burner and season with a pinch of salt and pepper.
If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Make Salad and Finish Dish
Add spinach, apple, walnuts, and a pinch of salt to bowl with bacon vinaigrette. Gently combine.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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