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kale cobb salad

Irresistible Kale Cobb Salad

Delicious Irresistible Kale Cobb Salad recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 17 minutes
Servings: 4 servings
Calories: 2200
Ingredients Method

Ingredients
  

For the chicken
  • 1 lb chicken breast (cut into 1-inch cubes for even cooking)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp lemon juice
For the dressing
  • 6 tbsp olive oil (I use Filipo Berio Extra Virgin for better flavor)
  • 4 tbsp balsamic vinegar
  • 1.5 tsp mustard (I prefer Grey Poupon Dijon for a sharper kick)
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
For the salad
  • 10 oz kale (stems removed and leaves thinly sliced into ribbons)
  • 4 eggs (hard-boiled for 10 minutes and sliced into quarters)
  • 1 large avocado (diced into 1/2-inch pieces)
  • 2 large vine-ripened tomatoes (diced)
  • 8 slices bacon (cooked until crispy and crumbled)
  • 3/4 cup blue cheese (crumbled)

Method
 

  1. Start by bringing a pot of salted water to boil for the eggs—this will take about 10 minutes. While waiting, cook the bacon in a skillet over medium heat until crispy (about 8-10 minutes), then transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble into bite-sized pieces. Remove the kale stems and thinly slice the leaves into ribbons, then wash and dry thoroughly using a salad spinner or paper towels—dry kale is crucial for the dressing to adhere properly. Dice the tomatoes and avocado (I like to cut avocado last to prevent browning), then set all vegetables aside in separate bowls.
  2. Once the water is at a rolling boil, carefully add the eggs and set a timer for 10 minutes (the original recipe suggested 20, but 10 minutes yields perfectly cooked hard-boiled eggs with a bright yellow yolk). While the eggs cook, season the diced chicken breast with garlic powder, onion powder, salt, pepper, and smoked paprika in a small bowl, mixing well to coat evenly. After the eggs finish cooking, transfer them to an ice bath to cool and stop the cooking process, then peel and quarter them when ready to serve.
  3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering, then add the seasoned chicken from Step 2. Cook for 8-10 minutes, stirring occasionally, until golden brown on all sides and cooked through—the small cubes will cook quickly and evenly. While the chicken cooks, whisk together 4 tablespoons of olive oil, balsamic vinegar, Dijon mustard, lemon juice, honey, and salt and pepper in a bowl to create the vinaigrette. I prefer Grey Poupon Dijon for its sharper bite, which cuts through the richness of the cheese and avocado beautifully.
  4. Place the sliced kale from Step 1 into a large bowl and pour about two-thirds of the vinaigrette from Step 3 over it. Using your hands, massage the kale for 1-2 minutes—this breaks down the tough fibers and helps it absorb the dressing, making it tender and flavorful. Divide the massaged kale between serving plates or a large platter, creating an even base for the toppings.
  5. Arrange the cooked chicken from Step 3, bacon from Step 1, hard-boiled eggs from Step 2, tomatoes from Step 1, and avocado from Step 1 on top of the kale in rows or scattered across the plate—this is what makes a Cobb salad visually distinctive. Sprinkle the crumbled blue cheese evenly over everything, then drizzle the remaining vinaigrette from Step 3 over the top just before serving. I find that finishing with the remaining dressing ensures every component gets a final kiss of flavor, especially the cheese and fresh vegetables.