Blue Apron Chicken Cobb Salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Blue Apron Chicken Cobb Salad calories by ingredient
Introduction
This recipe is taken from the Blue Apron website. If you want to see the original online, go to:http://www.blueapron.com/recipes/ch
icken-cobb-salad-with-smoky-bacon-avoc
ado-and-blue-cheese
Chicken Cobb Salad with Smoky Bacon, Avocado and Blue Cheese
Many people lay claim to the invention of the Cobb salad. Some stories cite it as a serendipitous medley a chef put together late one night after a shift. Others say it began as the signature dish of a Hollywood restaurant and was named for the restaurant’s owner. Both are apocryphal. What we know for sure is that the salad is delicious and we’re willing to let the flavors of sweet, crisp iceberg, crispy bacon, smooth avocado and tart blue cheese tell that story.
This recipe is taken from the Blue Apron website. If you want to see the original online, go to:
http://www.blueapron.com/recipes/ch
icken-cobb-salad-with-smoky-bacon-avoc
ado-and-blue-cheese
Chicken Cobb Salad with Smoky Bacon, Avocado and Blue Cheese
Many people lay claim to the invention of the Cobb salad. Some stories cite it as a serendipitous medley a chef put together late one night after a shift. Others say it began as the signature dish of a Hollywood restaurant and was named for the restaurant’s owner. Both are apocryphal. What we know for sure is that the salad is delicious and we’re willing to let the flavors of sweet, crisp iceberg, crispy bacon, smooth avocado and tart blue cheese tell that story.
Number of Servings: 2
Ingredients
-
2 Boneless, Skinless Chicken Breasts
2 Slices Bacon
1 Avocado
1 Bunch Parsley
1 Head Iceberg Lettuce
3 Black Cerignola Olives
1 Red Onion
2 Tablespoons Red Wine Vinegar
1/2 Tablespoon Dijon Mustard
1 Tablespoon Honey
1 1/2 Ounces Blue Cheese, Crumbled
Directions
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
