Kale Cobb Salad Work Lunch

A healthy, well balanced meal, our Kale Cobb Salad comes with all the works; bacon, corn, avocado, cheese, tomatoes, boiled eggs, and grilled chicken over a bed of kale dressed in a creamy dressing. This lunch dish will keep you full for hours and provide enough energy to last you through the day, or at least until dinner time.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Category: Food and Drink, Main, Salad
  • Cuisine: North American


  • 2 chicken breasts, grilled
  • 2 eggs, hard boiled
  • 4 slices bacon, cooked
  • 1 cob corn, grilled
  • 1 avocado
  • 10 grape tomatoes
  • ½ cup grated cheese
  • 3 cups kale
  • 2 tsp extra virgin olive oil
  • ¼ cup mayo
  • 1 tbsp dijon mustard
  • 1 lemon, juiced
  • ¼  tsp salt
  • ¼  tsp black pepper


No. 1 | Prepare all your toppings: Chop the bacon, remove the corn kernels from the cobb, chop your tomatoes and grate your cheese. For the avocado, chop them then toss them gently with a squeeze of lemon or lime juice. Place all these ingredients, into the smaller portions of your bento box.

No. 2 | Make the dressing by mixing together the mayo, mustard, lemon juice, and salt and pepper.

No. 3 | Chop the kale into bite size pieces and place into a bowl. Drizzle with olive oil and a small pinch of salt. Using your hands, squeeze and massage the kale until it becomes tender. Pour the dressing on top and toss until the kale is evenly coated. Place the kale into the larger portion of your bento boxes. Top with sliced chicken breasts and a halved boiled egg.


Massaging the kale is a step that is well worth it. It takes about 30 seconds and makes the kale tender and easier to eat than if you were to not do it.

Keywords: How to make a Cobb Salad, Summer Salads, Lunch Salads