Colorado Egg Producers


Kale Cobb Salad

Kale Cobb Salad
Prep Time: 
20 minutes
Cook Time: 
20 minutes
4 servings


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 eggs, cooled to room temperature, peeled, sliced
1/2 cup crumbled blue cheese
1 lemon, cut into wedges


  1. TOSS kale with dressing. TRANSFER to a serving platter.
  2. ARRANGE chicken, tomatoes, cucumber, avocado, eggs and blue cheese in individual rows over the kale.  GARNISH platter with lemon wedges for squeezing on avocado.

Tip: Add 1/2 cup of thinly sliced red onion

Tip: Use packaged baby kale for added convenience. If preparing from a bunch of kale, discard the tough stems and ribs. Tear the leaves and wash and spin dry in a lettuce spinner before proceeding as directed in recipe method. If desired, substitute baby spinach or a combination of greens for the kale. 

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