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
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.
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
Stem kale and coarsely chop.
Hold romaine heart at root end and chop coarsely.
Cook The Bacon
Place a medium nonstick pan over medium heat and add 1 tsp olive oil. Add bacon and cook until crisp, 2-3 minutes. Transfer to a plate.
Reserve pan; no need to wipe clean.
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
"In the same pan, heat ½ tsp. olive oil over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."
Make The Croutons
Sprinkle cheese evenly on ciabatta slices.
Place ciabatta pieces on prepared baking sheet and spread into a single layer. Bake until toasted, 8-10 minutes.
Make Dressing and Salad
In small mixing bowl, add mayonnaise, bacon, half the Parmesan (reserve remaining for garnish), white wine vinegar, garlic, and a pinch of salt and pepper. Stir until creamy.
Add romaine, kale, dressing, and bacon to a medium bowl until completely combined.
Plate dish as pictured on front of card, topping salad with croutons and remaining parmesan. Bon appétit!
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