Simple Kale Cobb Salad with Avocado Ranch
Indulge in this flavorful and veggie packed salad that is so delicious too. Start with some chopped kale and add grilled chicken, chickpeas, hard-boiled eggs and top it with avocado ranch.
Ingredients
- 4 cups chopped kale or Romaine
- 1 lb chicken breasts boneless, skinless
- 1/2 tbsp olive oil
- 1-2 tsp Everything but the Bagel Seasoning
- 1/2 carrot shredded
- 3 eggs
- 2 green onions chopped
- 1 avocado, divided peeled, pitted
- 1/2 cup chickpeas rinsed and drained
- 3 radishes sliced
- 1/3 cup Ranch dressing
Instructions
- Preheat oven to 350℉. Cut chicken breasts in half widthwise to reduce thickness and allow them to cook more evenly. Arrange chicken breasts on rimmed baking sheet. Brush chicken with olive oil and sprinkle with Everything but the Bagel Seasoning. Cook for 22-25 minutes until cooked through and no pink remains in center. Set aside.
- Meanwhile, add eggs to a small saucepan with enough water to cover an inch above the eggs. Bring to a boil and remove from heat. Cover and allow eggs to cook for 12 minutes. Rinse with cold water and refrigerate until ready to use.
- Add chopped kale to a large bowl along with the carrots, green onion, and chickpeas and toss together. Just prior to serving add the chicken, hard-boiled eggs, 1/2 of a sliced avocado and garnish with the sliced radishes if using.
- Add the ranch and remaining half of an avocado to a small food processor and blend until smooth. Add to salad and toss until coated well. Serve and enjoy!