…I thought we might want to detox a bit and eat something healthy.
Anything with kale in it is pretty much guaranteed healthy.
Did you know that the original “cobb” salad was created back in the Hollywood 1930′s era when a restaurant owner (Robert Cobb) and his chef were attempting mix together left overs to create a meal. True Story– or something like that. Anyway, my goal was to be healthy and try to use ingredients in our “fridge” to make a quick healthy dinner.
I am a fan of Kale: its dark green leafy goodness offer so many health benefits to us; but let’s face it— it can be a little bitter sometimes. Yunno?
I typically mix it with other lettuces or mix it into a smoothie, but today I went for the real deal.
I knew that the great flavors of the egg, chicken, cheese and bacon would mask the bitterness of the lettuce, so I went for it.
And I have to say that it was pretty good. I topped my salad off with egg, avocado, bacon, chicken and two cheeses: Feta and fresh Parmesan cheese.
I am not a fan of salad dressings, because they have so many unnecessary calories, and I cannot pronounce half of the ingredients in them–so I typically just opt for just balsamic vinegar and olive oil.
How about you, what do you fancy?
Kale Cobb Salad
Cook: 25 minutes Yield: 4
- 1 hard-boiled eggs
- 6 cups fresh kale coarsely chopped
- 1/2 avocado, diced (about 3/4 cup)
- 1 cup cooked diced chicken breast 1 (6-ounce) breast
- 1/2 cup crumbled feta cheese
- 1/4 cup freshly grated Parmesan cheese
- 3 bacon slices (baked on 375 F for 15 mins)
- Cut the hard-cooked eggs into 1/2-inch dice and set aside.
- On a baking sheet lined with parchment paper or aluminium foil, bake bacon @ 375 F for ~15 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
- Season chicken breast lightly (garlic powder, black pepper) and broil for 6 minutes on each side, finishing in the oven for about 12 minutes.
- Make a bed of chopped kale on a platter, shallow bowl, arranging the eggs, bacon, chicken, avocados, and cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern covering the lettuce almost completely.
Serve with Olive Oil and Balsamic Vinegar or your choice of Dressing.