Kale Chicken Cobb Salad
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You can get Annie's Dressings 2/$6 at Whole Foods from 8/12-8/25!
Find more yummy Annie's recipes like this here
- Recipe Card
Recipe Card
ingredients
- 2 skinless boneless, chicken breasts,
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper, as needed
- 6 slices of bacon
- 4 cups kale, chopped
- 4 cups romaine lettuce, chopped
- 1/3 cup carrots, shredded
- 1 1/2 cups croutons of choice
- 3/4 cup blue cheese crumbles
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, sliced into wedges
- 1/2 cup Annie's Organic Goddess Dressing
- Freshly cracked black pepper, to taste
Method
Step 1
Season chicken with olive oil, Italian seasoning, salt and pepper. Over medium high heat, cook chicken until internal temperature reaches 165°F, about 4 minutes each side. Slice or dice chicken, set aside.
Step 2
Cook bacon in a skillet on medium heat until crisp on both sides. Remove from the skillet, lay on paper towels to absorb excess fat. Allow bacon to cool, crumble, set aside.
Step 3
To make homemade croutons (if desired). Dice day-old bread. In a large bowl, drizzle bread evenly with 1/4 cup olive oil and seasonings of choice. (I use 1 tsp garlic powder, 2 tsp Italian seasoning, salt and pepper.) Toss. Spread on baking sheet lined with parchment paper. Bake until crispy, usually 15-20 minutes.
Step 4
In a large bowl add the chicken, bacon, romaine, kale, croutons, avocado, tomatoes, carrots, blue cheese, eggs, and toss.
Step 5
Sprinkle with black pepper to taste and serve with Annie’s Organic Goddess Dressing. You can feature it on the side or toss in with the salad. Enjoy!