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
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Vegetarian
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600 Calories Or Less
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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

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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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

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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! 

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