with Chipotle Crema, Eggs and Charred Corn
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • 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 tomato • Thaw-friendly corn (corn, modified vinegar) • Hard boiled egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (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) • Green onion.
Allergens
Tags
Bacon Strips
100 g
Hard Boiled Egg
2 unit(s)
Chipotle Sauce
2 tbsp
Spring Mix
113 g
Cheddar Cheese, shredded
0.5 cup
Baby Tomatoes
113 g
Sour Cream
43 mL
Green Onion
2 unit(s)
Lime
1 unit(s)
Corn Kernels
113 g
Chicken Breasts
2 unit(s)
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- Cut bacon into 1-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add bacon and 2 tbsp (4 tbsp) water. Cook for 6-10 min, stirring occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Meanwhile, quarter eggs, then season with salt and pepper.
- Halve tomatoes.
- Thinly slice green onions.
- Zest lime.
- To a small bowl, add sour cream, chipotle sauce, lime zest and 1 tbsp (2 tbsp) water, then stir to combine.
- 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 middle of the oven for 18-22 min, until golden and cooked through.**
- Drain 2 tbsp (4 tbsp) bacon fat into a large bowl, then set aside.
- Discard any remaining bacon fat in the pan.
- Heat the same pan over medium-high.
- Add corn. Cook for 5-6 min, stirring occasionally, until golden.
- Season with salt and pepper.
- Juice lime into the large bowl with bacon fat. Whisk to combine. Season with salt and pepper.
- To the bowl with dressing, add spring mix, green onions, tomatoes and corn. Toss to combine.
- Divide salad between plates.
- Thinly slice chicken.
- Top with chicken, bacon and eggs.
- Sprinkle with cheese.
- Drizzle with chipotle crema.
If you've opted to add chicken, preheat oven to 450°F.
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 middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top plates with chicken.
790
kcal
Calories
49
g
Fat
19
g
Saturated Fat
29
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
61
g
Protein
400
mg
Cholesterol
940
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
300
mg
Calcium
5
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing
