Protein Packed Cobb Salad

• Gluten free

• Meat

  • 2 (8 oz each boneless, skinless chicken breasts, boneless skinless
  • 4 slices Bacon, thick cut

• Produce

  • 1 Avocado
  • 1/2 cup Edamame
  • 1 cup Grape tomatoes
  • 8 cups Greens, mixed
  • 4 cups Kale

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Marzetti simply dressed ranch salad dressing

• Dairy

  • 1/4 cup Blue cheese

Found on tasteandtellblog.com

Description

Ingredients

• 2 (8 oz each) boneless, skinless chicken breasts
• 4 slices thick-cut bacon
• 8 cups mixed greens
• 4 cups chopped kale
• 4 boiled eggs, sliced
• 1 cup grape tomatoes, cut in half
• ½ cup edamame
• 1 avocado, sliced
• ¼ cup crumbled blue cheese
• ½ cup Marzetti® Simply Dressed® Ranch Salad Dressing

Directions

• Cut each of the chicken breasts in half lengthwise, creating 4 thinner breast pieces. Season both sides with salt and pepper. Heat an indoor or outdoor grill to medium-high heat and grease the grates. Cook the chicken until it reaches 160ºF, flipping once. Remove and tent under foil and allow to rest.
• Dice the bacon, then add it to a medium skillet over medium heat. Cook until crisp, then remove with a slotted spoon to a paper towel lined plate.
• Slice each of the chicken breasts.
• To assemble the salads, combine the mixed greens and kale and divide between 4 large bowls. Top each with ¼ of the chicken, bacon, tomatoes, edamame, 1 boiled egg and ¼ of the avocado. Sprinkle each with 1 tablespoon of blue cheese, then drizzle each salad with 2 tablespoons of the Marzetti® Simply Dressed® Ranch Salad Dressing. Serve immediately.