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Lunch

Paleo Grilled Cobb Salad

20 Mins
4 Servings

Ingredients

12 ounces Tyson® Grilled Chicken Breast Strips

4 eggs, hard boiled, rough chopped

1 zucchini

1 yellow squash

1 cup butternut squash, prepackaged, peeled, diced

8 cups kale medley, prepackaged kale, spinach, chard, shredded carrots

1/4 cup extra virgin olive oil

1/4 cup pecans, roasted, rough chopped

Alternative Product: Tyson® Oven Roasted Diced Chicken Breast

Protein-packed made with kale, hard boiled eggs, steamed vegetables, nuts, and Tyson® Grilled Chicken Breast Strips. Looks like a snack, but with 29g of protein per serving, it’s definitely a meal.
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Make it with Grilled Chicken Breast Strips

Directions

  1. Prepare Tyson® Grilled Chicken Breast Strips according to package directions.
  2. Boil eggs and set aside until ready to assemble salad.
  3. Cut both ends off the zucchini and yellow squash and then slice each in half lengthwise. Grill the halves, flesh side down on a hot grill for approximately 6-8 min on each side. Remove the grilled vegetables from the grill and roughly chop each separately. Reserve warm.
  4. Steam the butternut squash in the microwave according to package directions.
  5. Place the baby kale medley in a mixing bowl, add olive oil and gently toss to evenly combine.
  6. Portion dressed baby kale onto 4 dinner bowls. Top each with equal parts of chicken strips, warm zucchini, warm squash, warm butternut squash, chopped egg and pecans.