Kale Cobb Salad Bowl

Ingredients

2 Slices of Bacon, chopped fine

8 oz of Chicken, skinless breast

1/8 Tsp Salt

1/8 Tsp Pepper

4 oz Kale, Stemmed and sliced crosswise into 1/2” wide strips (about 7 cups)

6 Tbsp Blue Cheese Dressing

4 oz Cherry Tomatoes, quartered

1/2 Avocado, sliced the way you like it!

1 Hard-Boiled Egg, boiled 6-10 minutes, then halved or quartered

1/4 cup Toasted Chickpeas (optional)

Instructions

1. Cook bacon until crispy, about 5-7 minutes. Transfer to a paper towel, tap all the grease off and set aside for now. Add chicken to the same pan used to cook the bacon and cook the chicken in the bacon drippings. Once chicken is cooked, set aside.with the bacon. Toast Chickpeas in bacon drippings, if applicable.

2. Meanwhile, place kale in a bowl with warm tap water, and let sit for 10 minutes. Swish Kale around to remove grit, then drain and spin dry in salad spinner. Pat leaves dry with towel if still wet.

3. Thin dressing with water as needed, then toss kale with half of dressing to coat and season with salt and pepper to taste. Divide among serving bowls then top with chicken, tomatoes, avocado and egg. Drizzle with remaining dressing and sprinkle with bacon. Serve.