Kale Cobb Salad
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, peeled, pitted, chopped 4 hard-boiled large EGGS, cooled to room temperature, peeled and sliced 1/2 cup crumbled blue cheese 1 lemon, cut into wedges
Yields: 4 servings
- Nutritional Information
Per Serving: per 1/4 of recipe
Fat: 24 g
Cholesterol: 240 mg
Sodium: 470 mg
Carbohydrate: 12 g
Fiber: 3 g
Sugars: 2 g
Protein: 29 g
TOSS kale with dressing. TRANSFER to serving platter.
ARRANGE chicken, tomatoes, cucumber, avocado, eggs and blue cheese in rows over kale. GARNISH with lemon wedges for squeezing over avocado.
TIP: Add 1/2 cup thinly sliced red onion to the salad if desired
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.
Easy 12-Minute Method for Hard-Boiled Eggs: PLACE eggs in saucepan large enough to hold them in a single layer. ADD enough cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from heat. COVER pan. LET EGGS STAND in hot water for 12 minutes for large eggs. DRAIN. COOL completely under cold running water or shock eggs in a bowl of ice water. You can refrigerate unpeeled eggs for several days if not using immediately. Hard-boiled eggs are easiest to peel right after cooling.