Blue Apron Chicken Cobb Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Boneless, Skinless Chicken Breasts2 Slices Bacon1 Avocado1 Bunch Parsley1 Head Iceberg Lettuce3 Black Cerignola Olives1 Red Onion2 Tablespoons Red Wine Vinegar1/2 Tablespoon Dijon Mustard1 Tablespoon Honey1 1/2 Ounces Blue Cheese, Crumbled
Prepare the ingredients:
Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits then roughly chop the olives. Cut the bacon into ¼-inch pieces. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Cut out and discard the core of the lettuce, then thinly slice the leaves. Peel and thinly slice the onion. Peel, pit and small dice the avocado then cover with 1 teaspoon of the red wine vinegar to prevent browning.
Cook the bacon:
Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the bacon and cook, stirring occasionally, 4 to 6 minutes, or until browned and crisped. Transfer the cooked bacon to a paper towel-lined plate, leaving any bacon drippings in the pan. Set the pan aside as you continue cooking.
Cook the chicken:
Season the chicken breasts with salt and pepper on both sides. Heat the reserved bacon fat on medium until hot. Add the seasoned chicken to the pan and cook 4 to 6 minutes per side, or until cooked through (loosely cover the pan with aluminum foil to help the chicken cook faster). Transfer the cooked chicken to a plate and let rest for at least 5 minutes before slicing.
Make the dressing:
While the chicken is cooking, in a small bowl, combine the honey, Dijon mustard and remaining red wine vinegar. Season with salt and pepper then slowly whisk in 2 tablespoons of olive oil until well combined.
Cut the chicken:
Once cool enough to handle, cut the cooked chicken into ½-inch pieces. (Add any chicken juices from the plate or cutting board to the dressing and stir to combine.)
Make the salad:
In a large bowl, combine the lettuce and parsley and season with salt and pepper. Add enough of the vinaigrette to coat the greens (you will have extra vinaigrette) and toss to thoroughly mix. Divide the dressed lettuce between 2 dishes and top with the avocado, olives, cooked chicken, cooked bacon, blue cheese and as much red onion as you’d like (you may have extra onion). Drizzle with the remaining dressing.
Enjoy!
Serving Size: Makes 2 servings
Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits then roughly chop the olives. Cut the bacon into ¼-inch pieces. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Cut out and discard the core of the lettuce, then thinly slice the leaves. Peel and thinly slice the onion. Peel, pit and small dice the avocado then cover with 1 teaspoon of the red wine vinegar to prevent browning.
Cook the bacon:
Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the bacon and cook, stirring occasionally, 4 to 6 minutes, or until browned and crisped. Transfer the cooked bacon to a paper towel-lined plate, leaving any bacon drippings in the pan. Set the pan aside as you continue cooking.
Cook the chicken:
Season the chicken breasts with salt and pepper on both sides. Heat the reserved bacon fat on medium until hot. Add the seasoned chicken to the pan and cook 4 to 6 minutes per side, or until cooked through (loosely cover the pan with aluminum foil to help the chicken cook faster). Transfer the cooked chicken to a plate and let rest for at least 5 minutes before slicing.
Make the dressing:
While the chicken is cooking, in a small bowl, combine the honey, Dijon mustard and remaining red wine vinegar. Season with salt and pepper then slowly whisk in 2 tablespoons of olive oil until well combined.
Cut the chicken:
Once cool enough to handle, cut the cooked chicken into ½-inch pieces. (Add any chicken juices from the plate or cutting board to the dressing and stir to combine.)
Make the salad:
In a large bowl, combine the lettuce and parsley and season with salt and pepper. Add enough of the vinaigrette to coat the greens (you will have extra vinaigrette) and toss to thoroughly mix. Divide the dressed lettuce between 2 dishes and top with the avocado, olives, cooked chicken, cooked bacon, blue cheese and as much red onion as you’d like (you may have extra onion). Drizzle with the remaining dressing.
Enjoy!
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 514.8
- Total Fat: 17.9 g
- Cholesterol: 169.7 mg
- Sodium: 794.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.9 g
- Protein: 63.5 g