Description

The Kale Cobb Salad is a healthier twist on the classic Cobb salad, using kale as a base. It’s packed with protein from chicken, and eggs, complemented by creamy avocado, tangy blue cheese, and a zesty dressing, making it a satisfying and flavorful meal.

Ingredients

4 cups kale, torn into bite-sized pieces and ribs removed
1 cup cooked chicken breast, chopped (grilled or roasted)
2 large hard-boiled eggs, chopped
1 avocado, diced
4 slices cooked bacon, crumbled
1/4 cup blue cheese crumbles
1/4 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey (optional for a touch of sweetness)
Salt and pepper to taste

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Instructions

Prepare the kale: Remove the tough ribs from the kale leaves and tear the leaves into bite-sized pieces. Massage the kale with a little olive oil for 1-2 minutes to soften it and enhance its flavor.
In a large bowl, add the prepared kale, chicken, hard-boiled eggs, avocado, blue cheese, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper until the dressing is smooth and well-combined.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Serve immediately, or chill for 10-15 minutes for a colder salad.

Notes

If you’re looking for a lighter version, you can skip the bacon or use turkey bacon.
For a vegan option, omit the chicken, bacon, and blue cheese, and replace the dressing with a vegan-friendly option.
Feel free to add more veggies like roasted sweet potatoes or bell peppers for added texture and flavor.

Prep Time: 15 minutes
Cook Time: undefined
Category: Salad
Method: undefined
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 22g
Cholesterol: 195mg