Description

Cobb salad has all the crowd pleasing qualities that make it a classic family favorite and meal prep mainstay - it's healthy, bountiful, flavorful and satisfying. With an array of colorful toppings and garnishes ranging from savory to sweet, this salad has a little bit of something for everyone. Top a crisp bed of romaine lettuce with heirloom chicken breast & smoky bacon, tender pasture-raised eggs & buttery avocados, sweet cherry tomatoes & tangy blue cheese crumbles, and finish with bright, zesty flavor from house pickled red onions. Each kit comes with a bottle of Farmhouse Kitchen's best-selling buttermilk ranch dressing made with hand-chopped herbs and confit garlic.

Serves 4-5 (Gluten Free, Nut Free)


Includes*:
  • 1 lb avg Pasture-raised Boneless Skinless Chicken Breast
  • 12 oz Sugar Free Smoked Pork Bacon
  • Half Dozen Local Pasture-raised Eggs
  • 4 oz Organic Blue Cheese Crumbles
  • 1 head Romaine Lettuce
  • 1 ct Large Organic Hass Avocado
  • 1 clamshell Organic Grape Tomatoes
  • 8 oz Pickled Red Onions
  • 8 oz Buttermilk Herb Ranch Dressing

You will need:

  • Oil of choice
  • Salt and pepper
Hands on Time: 20 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw chicken breast and bacon in the refrigerator 1-2 days before cooking.

STEP 1 Bring a large pot of water to a boil. When it reaches a boil, use a slotted spoon to gently submerge the eggs into the water, releasing them at the bottom of the pot. Once all eggs are added, let the water boil for 1 minute, then reduce the heat to medium-low. Cover with a lid and cook at a bare simmer for 11 minutes. Prepare an ice bath by filling a large bowl half way with ice and water. After 11 minutes, drain and transfer the boiled eggs to the ice bath. Submerge fully and let eggs cool in ice bath for at least 15 minutes before peeling.
STEP 2  Meanwhile, chop bacon into 1-inch pieces. Add to a large skillet over medium heat and cook, stirring often, until crisp and brown (about 5-7 minutes). Transfer bacon to paper towel lined plate to drain. Discard bacon fat, leaving about 1 tbsp. in the skillet.
STEP 3  Pat the chicken dry with paper towels and season both sides with salt and pepper. Return the skillet over medium-high heat and add seasoned chicken in a single layer. Cook until brown and the internal temperature of the thickest part reaches 165°F, about 4-5 minutes per side. Set chicken aside to cool, then chop into cubes or strips.
STEP 4 
Prepare the salad toppings. Chop the lettuce into bite sized pieces. Halve or quarter the tomatoes. Cut the avocado into cubes or slices. Quarter the boiled eggs.
STEP 5  Arrange chicken, bacon, eggs, avocado, tomatoes and blue cheese crumbles over the lettuce. Garnish with pickled red onions and serve with Buttermilk Herb Ranch dressing.

*Wash and dry vegetables thoroughly before serving.


What's inside

Chicken, Regenerative Boneless Skinless Breast - Default: 1 - Max: 1
Pork, Sugar Free Smoked Bacon - Default: 1 - Max: 1
Cheese, Blue Cheese Crumbles, Organic, 4 oz - Default: 1 - Max: 1
Buttermilk Herb Ranch Dressing, 8 oz - Default: 1 - Max: 1
Pickled Red Onions, 8 oz - Default: 1 - Max: 1
Eggs, Chicken, Pasture Raised, Half Dozen - Default: 1 - Max: 1
Tomatoes, Grape, Organic, 1 clam - Default: 1 - Max: 1
Avocado, Hass, Large, Organic, 1 ct - Default: 1 - Max: 1
Romaine Lettuce, 1 head - Default: 1 - Max: 1

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Classic Cobb Salad Kit

$46.99

serves 4-5 ($9.39/serving)
Cobb salad has all the crowd pleasing qualities that make it a classic family favorite and meal prep mainstay - it's healthy, bountiful, flavorful and satisfying. With an array of colorful toppings and garnishes ranging from savory to sweet, this salad has a little bit of something for everyone. Top a crisp bed of romaine lettuce with heirloom chicken breast & smoky bacon, tender pasture-raised eggs & buttery avocados, sweet cherry tomatoes & tangy blue cheese crumbles, and finish with bright, zesty flavor from house pickled red onions. Each kit comes with a bottle of Farmhouse Kitchen's best-selling buttermilk ranch dressing made with hand-chopped herbs and confit garlic.

Serves 4-5 (Gluten Free, Nut Free)


Includes*:
  • 1 lb avg Pasture-raised Boneless Skinless Chicken Breast
  • 12 oz Sugar Free Smoked Pork Bacon
  • Half Dozen Local Pasture-raised Eggs
  • 4 oz Organic Blue Cheese Crumbles
  • 1 head Romaine Lettuce
  • 1 ct Large Organic Hass Avocado
  • 1 clamshell Organic Grape Tomatoes
  • 8 oz Pickled Red Onions
  • 8 oz Buttermilk Herb Ranch Dressing

You will need:

  • Oil of choice
  • Salt and pepper
Hands on Time: 20 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw chicken breast and bacon in the refrigerator 1-2 days before cooking.

STEP 1 Bring a large pot of water to a boil. When it reaches a boil, use a slotted spoon to gently submerge the eggs into the water, releasing them at the bottom of the pot. Once all eggs are added, let the water boil for 1 minute, then reduce the heat to medium-low. Cover with a lid and cook at a bare simmer for 11 minutes. Prepare an ice bath by filling a large bowl half way with ice and water. After 11 minutes, drain and transfer the boiled eggs to the ice bath. Submerge fully and let eggs cool in ice bath for at least 15 minutes before peeling.
STEP 2  Meanwhile, chop bacon into 1-inch pieces. Add to a large skillet over medium heat and cook, stirring often, until crisp and brown (about 5-7 minutes). Transfer bacon to paper towel lined plate to drain. Discard bacon fat, leaving about 1 tbsp. in the skillet.
STEP 3  Pat the chicken dry with paper towels and season both sides with salt and pepper. Return the skillet over medium-high heat and add seasoned chicken in a single layer. Cook until brown and the internal temperature of the thickest part reaches 165°F, about 4-5 minutes per side. Set chicken aside to cool, then chop into cubes or strips.
STEP 4 
Prepare the salad toppings. Chop the lettuce into bite sized pieces. Halve or quarter the tomatoes. Cut the avocado into cubes or slices. Quarter the boiled eggs.
STEP 5  Arrange chicken, bacon, eggs, avocado, tomatoes and blue cheese crumbles over the lettuce. Garnish with pickled red onions and serve with Buttermilk Herb Ranch dressing.

*Wash and dry vegetables thoroughly before serving.

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