Kale Cobb Salad

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  • Ingredients
    4 hard-boiled large EGGS, cooled to room temperature, peeled and sliced
    4 cups packed torn kale leaves
    1/4 cup ranch dressing
    1 1/2 cups shredded cooked chicken breast
    1/2 cup halved cherry tomatoes
    1/2 cup chopped cucumber
    1 small avocado
    1/2 cup crumbled blue cheese
    1 lemon, cut into wedges

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 349

    Total fat: 23 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 7 g

    Cholesterol: 255 mg
    Sodium: 652 mg
    Carbohydrates: 9 g
    Fiber: 4 g
    Sugar: 3 g
    Protein: 27 g
    Vitamin A: 204 mcg
    Vitamin D: 1 mcg
    Folate: 90 mcg
    Choline: 197 mg
    Calcium: 155 mg
    Iron: 1 mg
    Potassium: 634 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline.

Directions

  1. TOSS kale with dressing. TRANSFER to serving platter.

  2. ARRANGE chicken, tomatoes, cucumber, avocado, eggs and blue cheese in rows over kale. GARNISH with lemon wedges for squeezing over avocado.

Insider Info

  • TIP: Use packaged baby kale for added convenience. If preparing from a bunch of kale, discard the tough stems and ribs. Tear leaves; wash and spin dry in a salad spinner before proceeding as directed in recipe. If desired, substitute baby spinach or a combination of greens for kale.