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Recipes /
Clean Kale Chicken Cobb Salad

February 15, 2024

Including the Fab Four – protein, fat, fiber and greens – is the key to a filling salad that won’t leave you starving or snacking an hour after lunch.

This Clean Kale Cobb Salad hits all the marks in its creamy homemade dressing, salty crunch from the bacon and cashews, and pops of color in a variety of veggies.

Here’s the Fab 4 Breakdown:

Protein: hard boiled eggs, bacon and organic chicken breast (use code BEWELLBYKELLY)
Fat: cashews and homemade dressing
Fiber and Greens: kale, carrots, red cabbage and cherry tomatoes

If you have leftover chicken breast from dinner or bacon from breakfast, it comes together in a jiffy. Also, because kale is a sturdier green than many other leafy green varieties, this salad packs really well. Throw it in a glass pyrex with a small container of dressing on the side, and you have a blood-sugar balancing and filling lunch on the go that will satisfy for 4-6 hours!

Prep Time
10 minutes
Total Time
20 minutes
Servings
1-2
Freezer Friendly
No

Ingredients

Salad:

4 cups chopped Kale
1 chopped fully cooked organic chicken breast
2 sliced hard boiled eggs
2 pieces of organic nitrate-free bacon, crumbled
1/4 cup chopped cashews
1/4 cup shredded carrot (optional)
1/4 cup shredded red cabbage (optional)
1/4 cup sliced cherry tomatoes (optional)

Dressing:

2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp. dijon mustard
1 tsp. Worcestershire sauce
1 minced garlic clove
1/4 tsp. salt
1/4 tsp. black pepper
4 tbsp olive oil

Directions

Prepare two hard boiled eggs, two pieces of bacon, and one chicken breast.
In a large salad bowl, add all the chopped salad ingredients and toss to combine.
To create the dressing, whisk all ingredients except olive oil in a small bowl.
Continue whisking and slowly add olive oil to create an emulsification.
Pour dressing over salad and toss to coat.
Top with sliced boiled eggs, crumbled bacon, and sliced chicken. Enjoy!