Carb Smart Southwest Bacon and Chicken Breast Salad

Quick

Under 50g of Carbs

with Chipotle-Ranch Dressing

10 min

Difficulty: 1/3

Prepare for big, bold Southwest flavour in a carb smart salad. Smoky bacon is rubbed with Southwest Seasoning and is the star ingredient in this delicious salad, that's topped off with sliced chicken and chipotle-ranch dressing. Ingredients: Chicken breast • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Thaw-friendly corn (corn, modified vinegar) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Large Non-Stick Pan

Measuring Cups

Small pot

Spoon

Tags

Quick

Under 50g of Carbs

SEO

Ingredients

Bacon Strips

100 g

Egg

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Spring Mix

113 g

Baby Tomatoes

113 g

Corn Kernels

56.5 g

Feta Cheese, crumbled

0.25 cup

Chipotle Sauce

2 tbsp

Ranch Dressing

2 tbsp

Southwest Spice Blend

3 g

Chicken Breasts

2 unit(s)

Oil

0.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg under cold water for 30 sec, until cool enough to peel. Peel, then cut eggs into quarter wedges. Season with salt and pepper.

Pat chicken dry with paper towels. Season with salt and pepper.
Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top.
Roast in the upper of the oven for 14-16 min, flipping once, until cooked through. **
Meanwhile, on a parchment-lined baking sheet, arrange bacon in a single layer.
Sprinkle bacon with 3/4 tsp (1 1/2 tsp) Southwest Spice Blend.
Roast in the middle of the oven for 12-14 min, until bacon is crisp and cooked through.**
Transfer bacon to a paper towel-lined plate to cool.

Heat a large non-stick pan over medium.
Meanwhile, core, then cut pepper into 1/4-inch pieces.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers, half the corn (use all for 4 portions) and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt, pepper and 3/4 tsp (1 1/2 tsp) Southwest Spice Blend.
Remove from heat.

Meanwhile, halve tomatoes.
Roughly chop bacon.

In a small bowl, combine ranch and chipotle sauce.
In a large bowl, add half the chipotle-ranch dressing. Add spring mix and tomatoes then toss to coat.
Thinly slice chicken.
Divide salad between bowls. Top with pepper-corn mixture, chicken, eggs and bacon.
Drizzle remaining chipotle-ranch sauce over top.
Sprinkle with feta.

If you've opted to add chicken, pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the upper of the oven for 14-16 min, flipping once, until cooked through. **