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This healthy kale cobb salad is a delicious protein packed salad filled with kale, bacon, eggs, tomatoes, avocado, and chicken. It is topped in a creamy balsamic vinaigrette and makes for a wonderful lunch or dinner.
I am all about flavorful salads filled with texture. My fall harvest salad and grilled chicken greek salad are two of my favorites. And this healthy cobb salad has quickly become a favorite as well! It is full of antioxidants, vitamins, minerals and protein. It’s got yummy toppings like bacon, avocado and chicken.
This salad is mixed in a creamy dijon balsamic vinaigrette. It is quick to make and is an easy lunch, dinner or healthy meal prep option.
Table of Contents
Why this recipe works
- It is high protein thanks to the chicken and egg. There are 39 grams of protein per serving.
- It easy to customize. You can add more veggies based on your preferences. Or you could take things out that you do not like.
- It comes together quickly. It takes about 30 minutes to make.
- This anti inflammatory salad is full of antioxidants, vitamins and minerals.
Recipe ingredients
- Kale– any kind of kale works, but I like baby kale or Tuscan kale because it is softer in texture.
- Eggs– any type of egg works here to make hard boiled eggs.
- Avocado– make sure the avocado is ripe and if you like a lot of it, maybe add an extra one to the recipe.
- Tomatoes– use your favorite tomato here.
- Bacon– make sure there is no sugar or nitrates added.
- Chicken– chicken breast and chicken tenders both work.
- Lemon juice– fresh squeezed lemon juice. This helps flavor the lemons.
- Blue cheese– I like using crumbled blue cheese here.
- Onion powder and garlic powder– this helps flavor the chicken.
- Balsamic vinegar– this is for the dressing.
- Olive oil– any kind of olive oil works to make the dressing.
- Dijon mustard– this also helps flavor the dressing.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of kale, you can use spinach or mixed greens.
- Instead of blue cheese, you can use crumbled feta cheese.
- You can omit any ingredient that you do not like.
- You can add other vegetables of choice, like cucumbers or shredded carrots.
Step by step kale cobb salad instructions
Step 1: Boil the eggs in hot water for 20 minutes.
Step 2: While the eggs cook, microwave the bacon until crispy. Then crumble the bacon up.
Step 3: At the same time, start cooking the chicken in a frying pan over medium heat. Cook until golden for about 10 minutes.
Dice the chicken once it has cooled.
Step 4: Make the dressing. Then put the kale into a large bowl and mix most of the dressing into it.
Step 5: Add the kale with dressing into each individual plate. Then top each kale serving with diced chicken, diced tomatoes, crumbled up bacon, avocado, hardboiled egg and blue cheese crumbles.
Recipe FAQs
It is! It tends to be a bit more bitter and tougher in texture. That is why you should massage the dressing into the salad in advance, so that it softens and the dressing really mixes into it.
Put into an airtight container and keep in the fridge for 2-3 days.
Yes it can be! Kale, avocado, and tomatoes are said to be anti-inflammatory. The salad is full of them! This salad is high protein with the bacon, chicken and eggs. It also has healthy fats.
Other healthy salads you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Healthy Kale Cobb Salad
Ingredients
For the salad:
- 10 ounces kale, (I like Tuscan kale)
- 4 eggs
- 1 large avocado, , diced
- 2 large tomatoes, , diced
- 8 strips of bacon
- 1 pound chicken breast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons lemon juice
- 3/4 cup crumbled blue cheese , ( or feta)
For the dressing:
- 3 Tablespoons balsamic vinegar
- 5 Tablespoons olive oil
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the hardboiled eggs. Cook 4 eggs in boiling water for 20 minutes. Set aside. Once cool, peel them.
- Cook the bacon in the microwave. Cover a microwave safe plate with paper towels, put the bacon on the plate and cover in paper towels. Cook for 6-8 minutes. Once cooled, crumble up the bacon.
- Cook the chicken. Add the chicken, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 Tablespoons of lemon juice to a frying pan. Cook over medium heat for 10-12 minutes, flipping every so often. Cook until cooked through then dice the chicken.
- Make the dressing. Mix the olive oil, balsamic vinegar, dijon mustard, salt and pepper together and mix until thickened.
- Put the kale into a large bowl, and add 3/4 of the balsamic vinaigrette to the bowl. Mix well or massage into the kale.
- Put the kale salad into each individual plate. Top each plate with one hard boiled egg cut into pieces, diced tomatoes, diced avocado, crumbled up bacon, and crumbled blue cheese or feta. Sprinkle each plate with a little more dressing.
Notes
- Instead of kale, you can use spinach or mixed greens.
- Instead of blue cheese, you can use crumbled feta cheese.
- You can omit any ingredient that you do not like.
- You can add other vegetables of choice, like cucumbers or shredded carrots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for posting such a lovely recipe on YG! It is gorgeous. As the new co-owners, we hope you will continue to submit – we are expanding and upgrading everything and even have a new mobile app for android! Kelli at Yum Goggle
Of course! I look forward to posting more. 🙂
felt great after a plate
Did not had the beets
Used celery root It was still superb. Thank you
Great fresh meal.
Yum! Using celery root is a great idea! 🙂