Kumato® Cobb Salad
4Kumato® Cobb SaladServes 4
1515 Mins 7 Mins 22 Mins
- 4 Kumato® tomatoes, wedged
- 8 slices turkey bacon, cooked
- 4 cups loosely packed baby kale
- 4 cups loosely packed baby arugula
- 2 ripe avocados, sliced
- 8 oz shredded roasted chicken
- 4 large eggs
- 2 tsp Dijon mustard
- 2 Tbsp lemon juice
- 4 Tbsp extra virgin olive oil
- 2 Tbsp grapeseed or vegetable oil
- Pinch of kosher salt
- Pinch of freshly ground black peppercorns
- In a medium bowl, whisk together the first six ingredients and set aside.
- Bring a small pot of water to a boil. Make an ice bath by filling a large bowl with ice and water and set aside. Using a slotted spoon, carefully submerge the eggs into the boiling water, gently stirring for a few seconds. Boil for 7 minutes, then transfer to the ice bath. Once cooled, peel and slice in half.
- In a large bowl or serving dish, combine the kale and arugula. Add eggs to the middle and assemble the remaining ingredients as pictured. Drizzle with creamy Dijon dressing and enjoy.
Kumato® is a registered trademark of a Syngenta Group Company.
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