Kale Cobb Salad Work Lunch

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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.

Prep Time15

Total Time15

Course: food and drink, Main, Salad

Cuisine: north american

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

Servings: serving

Calories: 1901kcal

Author: Philip Lago and Mystique Mattai

Ingredients

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 teaspoon extra virgin olive oil
¼ cup mayo
1 tablespoon dijon mustard
1 lemon juiced
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

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.
Make the dressing by mixing together the mayo, mustard, lemon juice, and salt and pepper.
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.

Notes

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.

Nutrition