The Goods

Recipe: Kale Cobb Salad

This Kale Cobb Salad is simple and packed with protein, making it a great weeknight dinner or work lunch. Because the kale is so hearty, it won’t turn to mush en route to work!

This Kale Cobb Salad is simple and packed with protein, making it a great weeknight dinner or work lunch. Because the kale is so hearty, it won’t turn to mush en route to work!

Ingredients

Marinated chicken:

  • 2 boneless skinless chicken thighs
  • 1 clove garlic, minced
  • 2 tsp thyme, minced
  • Juice and zest of 1 lemon
  • 1 tbsp dill, picked
  • ¼ cup extra virgin olive oil
  • Kosher salt and black pepper

Pickled red onion:

  • 1 large red onion, thinly sliced
  • 1 cup white vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp Kosher salt

Salad:

  • 1 head green kale
  • 2 tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • ¼ cup extra virgin olive oil
  • Kosher salt and black pepper

Toppings:

  • 4 hardboiled eggs, sliced lengthwise
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 8 oz pancetta, diced and cooked
  • ½ cup blue cheese, crumbled

Preparation

Marinated chicken:

Combine all ingredients in a plastic zipper bag and season to taste. Marinate for at least 2 hours or overnight. When ready to prepare, preheat oven to 350F. Take chicken breasts out of bag and lay on parchment lined baking sheet. Discard bag.

Bake chicken for 25-30 minutes, until a thermometer registers 180F. Cool on pan to room temperature and store in refrigerator until ready to plate salad.

Pickled red onion:

Combine vinegar, salt and sugar in a medium saucepan and bring to a boil. Place sliced onion in mason jar. Remove brine from heat and pour into onion jar. Cool to room temperature and store in fridge until ready to use. Can be made up to a week ahead.

Salad:

Wash and dry kale and cut out the stems. Cut into a fine julienne (3 mm) and set aside. In a large bowl, whisk together vinegar, mustard and honey, and slowly stream in olive oil while whisking to emulsify. Season to taste. Add julienne kale and massage with hands until kale darkens in colour and softens. Set aside as you prepare toppings.

Servings: Makes 4 servings

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