
Kale Cobb Salad

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