chicken kale cobb salad

Servings: 2

Prep Time: 10-15 minutes



¼  cup olive oil

¼ cup red wine vinegar

Juice of ½ lemon

1 tbsp. Worcestershire sauce

1 tbsp. Dijon mustard

Salt and pepper to taste


**4 cups kale, chopped

**1 cooked chicken breast, chopped

**2 hard-boiled eggs, sliced

**2 bacon slices, cooked and crumbled

¼ cup chopped cashews

**¼ cup carrot, shredded

**¼ cup red cabbage, shredded

**¼ cup cherry tomatoes, halved


  1. In a salad bowl, whisk together the dressing ingredients.

  2. Add the salad ingredients and toss to coat with the dressing.

  3. Divide the salad between two plates and serve.

Nutrition (per serving)

526 calories; 38 g fat(7 g sat); 4 g fiber; 20 g carbohydrates; 29 g protein; 73 mcg folate; 229 mg cholesterol; 3 g sugars; 882 IU vitamin A; 170 mg vitamin C; 253 mg calcium; 4 mg iron; 450 sodium; 1144 mg potassium

Recipe from Body Love: Live in Balance, Weigh What You Want, and Free Yourself from Food Drama Forever by Kelly LeVeque