with Chipotle-Ranch Dressing
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 chipotle-ranch dressing. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. 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
Utensils
Tags
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
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- 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.
- 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.
- 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 top of the oven for 18-22 min, until golden and cooked through. **
- 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 servings) 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 breasts, pat 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 top of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
740
kcal
Calories
48
g
Fat
14
g
Saturated Fat
21
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
54
g
Protein
365
mg
Cholesterol
1010
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
175
mg
Calcium
3
mg
Iron
