Chicken Cobb Salad
with Eggs, Spinach, Bacon, Croutons & Buttermilk Ranch
Love salad but don’t want to be hangry an hour later? This hefty bowl of greens comes at you with a triple hit of protein. Seared chicken, crisp bacon, and hard-boiled eggs are arranged over spinach leaves. Throw in some juicy marinated tomatoes and shallot, plus crunchy croutons on top, then drizzle on creamy ranch dressing, and you’ve got a filling salad that’s sure to satisfy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Tomato
1 unit
Shallot
4 ounce
Bacon
10 ounce
Chicken Breasts
1 unit
Fry Seasoning
2 unit
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
1 unit
Sour Cream
(Contains Milk)
1 unit
Spinach
1 unit
Croutons
(Contains Milk, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
2 unit
Eggs
(Contains Eggs)
Hot Sauce (optional)
Nutrition Values
Instructions
Bring a small pot of water to a boil. Wash and dry produce. Dice tomatoes into ½-inch pieces. Halve, peel, and thinly slice shallot. In a small bowl, combine tomatoes and as much shallot as you like; stir in a drizzle of olive oil, salt, and pepper. Set aside to marinate.
Add bacon to a dry medium pan (use a large pan for 4 servings) in a single layer; heat over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate, reserving bacon fat in pan. Once bacon is cool enough to handle, roughly chop.
Once water is boiling, add two eggs (four for 4 servings) and reduce to a low simmer. Cook for 11 minutes (set that timer!), then drain and cover with cold water. Drain again and run under cold water until eggs are cool to the touch. Peel and rinse to remove any bits of shell. Quarter eggs lengthwise; season with salt and pepper.
While eggs cook, pat chicken dry with paper towels and season all over with half the Fry Seasoning and ½ tsp salt. (For 4 servings, use all the Fry Seasoning and 1 tsp salt.) Heat pan with reserved bacon fat over medium heat. (Add a drizzle of oil if pan seems dry.) Once pan is hot, add chicken and cook until browned and cooked through, 5-7 minutes per side. (Lower heat if chicken begins to brown too quickly.) Transfer chicken to a cutting board.
In a large bowl, combine sour cream and half the dressing (save the rest for serving). If you’ve got some on hand, whisk in 1 tsp hot sauce (2 tsp for 4 servings) from your pantry if desired. Add spinach and toss to coat.
Thinly slice chicken crosswise. Divide spinach salad between bowls. Top with marinated tomato mixture, chicken, bacon, croutons, and eggs. Drizzle with remaining dressing to taste.
Bacon is fully cooked when internal temperature reaches 145°. Chicken is fully cooked when internal temperature reaches 165°.