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INGREDIENTS
- 4 cups packed torn kale leaves
- 1/4 cup ranch dressing
- 1 1/2 cups shredded cooked chicken breast
- 1/2 cup halved cherry tomatoes
- 1/2 cup chopped cucumber
- 1 small avocado, peeled, pitted, chopped
- 4 hard-boiled large EGGS,
- cooled to room temperature, peeled and sliced
- 1/2 cup crumbled blue cheese
- 1 lemon, cut into wedges
INSTRUCTIONS
- Toss kale with dressing. switch to serving platter.
- set up fowl, tomatoes, cucumber, avocado, eggs and blue cheese in rows over kale. Garnish with lemon wedges for squeezing over avocado.
- upload 1/2 cup thinly sliced crimson onion to the salad if preferred
- Use packaged child kale for added comfort. If preparing from a bunch of kale, discard the hard stems and ribs. Tear leaves; wash and spin dry in a salad spinner earlier than intending as directed in recipe. If desired, substitute toddler spinach or a combination of veggies for kale.
- easy 12-Minute method for difficult-Boiled Eggs: area eggs in saucepan huge enough to preserve them in a single layer. add enough bloodless water to cover eggs through 1 inch. warmth over excessive heat simply to boiling. eliminate from warmness. cover pan. let EGGS STAND in warm water for 12 minutes for huge eggs. DRAIN. COOL completely below bloodless running water or shock eggs in a bowl of ice water. you may refrigerate unpeeled eggs for numerous days if no longer the usage of straight away. tough-boiled eggs are easiest to peel right after cooling.
