Seared Chicken & Cobb-Style Salad with Guacamole Dressing & Goat Cheese

Seared Chicken & Cobb-Style Salad

with Guacamole Dressing & Goat Cheese

20 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Our take on the classic American Cobb salad features traditional ingredients like hard-boiled eggs, tomatoes, and bites of tender chicken—plus a flavorful twist on the typical avocado topping thanks to the zesty guacamole at the base of our dressing.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Seared Chicken & Cobb-Style Salad with Guacamole Dressing & Goat Cheese
Title
time-saving
tips & techniques
Romaine
Persian Cucumber
How To: Wash Lettuce
Apple Cider Vinegar
Goat Cheese
Vegetable Demi-Glace
How To: Dress a Salad
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine in a bowl; add half the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. 

Make the hard-boiled eggs:
2 Make the hard-boiled eggs:

Carefully add the eggs to the pot of boiling water and cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Quarter lengthwise; season with salt and pepper. 

Cook the chicken:
3 Cook the chicken:

While the eggs cook, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off and the chicken is cooked through. Turn off the heat. 

Make the dressing:
4 Make the dressing:

While the chicken cooks, in a large bowl, combine the guacamole, remaining vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. 

Dress the lettuce & serve your dish:
5 Dress the lettuce & serve your dish:

Add the chopped lettuce to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed lettuce topped with the seasoned tomatoes and cucumbers, cooked chicken, and seasoned eggs. Evenly top with the cheese. Enjoy! 

Tips from Home Chefs

Seared Chicken & Cobb-Style Salad

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine in a bowl; add half the vinegar and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. 

2 Make the hard-boiled eggs:

Carefully add the eggs to the pot of boiling water and cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Quarter lengthwise; season with salt and pepper. 

Make the hard-boiled eggs:
Cook the chicken:
3 Cook the chicken:

While the eggs cook, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off and the chicken is cooked through. Turn off the heat. 

4 Make the dressing:

While the chicken cooks, in a large bowl, combine the guacamole, remaining vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. 

Make the dressing:
Dress the lettuce & serve your dish:
5 Dress the lettuce & serve your dish:

Add the chopped lettuce to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed lettuce topped with the seasoned tomatoes and cucumbers, cooked chicken, and seasoned eggs. Evenly top with the cheese. Enjoy! 

Browse Steps
1 of 5