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.
INGREDIENTS
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
tips
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.
American Egg Board