Kale Chicken Cobb Salad

Kale Chicken Cobb Salad
  • 15M Total Time

  • 15M Prep Time

  • 17 Ingredients

  • 4 Servings

In this modern take on the classic cobb salad, a vibrant base of kale is adorned with crowd-pleasing toppings like bacon, chopped eggs, and blue cheese, and finished with a drizzle of cool, creamy homemade ranch.


  1. In a small bowl, add the parsley, garlic powder, onion powder, pepper, salt, chives, yogurt, buttermilk and mustard. Use an immersion blender to process mixture until smooth and combined.

  2. Place kale, mixed greens, chicken, basil, tomato, bacon (if using), egg and blue cheese in a large serving bowl. Toss with dressing and serve.


  • ½ Tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 Tbsp fresh chives, minced
  • ½ cup non-fat plain Greek yogurt
  • 2 Tbsp 2% buttermilk
  • ½ tsp Dijon mustard
  • 2 cups baby kale
  • 2 cups mixed greens
  • 2 cups rotisserie chicken, shredded
  • 2 Tbsp fresh basil, chiffonade
  • ½ cup tomato, chopped
  • 2 Tbsp crumbled bacon (optional)
  • 4 hard-boiled eggs, peeled and chopped
  • 2 Tbsp blue cheese

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.