Kale Cobb Salad

Kale Cobb Salad


  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.


  • 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


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.

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

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.