Green Bowl - Chicken Cobb (large Bowl) Recipe
Shredded kale + chopped romaine, antibiotic-free chicken, avocado, bacon, & hard boiled egg. Suggested with bleu cheese dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Greens
Protein & Toppings
Dressing & Finish
Method
Base Greens
Wash kale and romaine thoroughly under cold water. Shake off excess water or spin in a salad spinner until mostly dry.
Remove tough kale stems and thinly slice or shred the leaves. Chop romaine into roughly 1-inch pieces. Combine shredded kale (2 cups) and chopped romaine (2 cups) in a large mixing bowl.
Dress greens lightly: drizzle 1 tsp extra-virgin olive oil and 1 tsp fresh lemon juice over the greens, then sprinkle 1/4 tsp of the sea salt and 1/4 tsp of the black pepper. Toss gently to coat. (Remaining salt and pepper used later.)
Protein & Toppings
Hard-boiled eggs
Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. As soon as water boils, reduce heat to maintain a low boil and cook 9 minutes for fully set yolks. Immediately transfer eggs to a bowl of ice water and chill 5 minutes. Peel and halve lengthwise; set aside.
Chicken
If your chicken is not yet shredded: warm cooked chicken breast if chilled (microwave briefly or reheat in a skillet with 1 tsp water for 1–2 minutes). Using two forks or your hands, shred the chicken into bite-sized pieces until you have ~10 oz. Season shredded chicken with remaining 3/4 tsp sea salt and 3/4 tsp black pepper, tossing to distribute.
Bacon
Cook 3 slices of bacon until crisp in a skillet over medium heat or on a baking sheet in a 400°F oven for 12–15 minutes. Drain on paper towels, then chop into bite-sized pieces.
Avocado and optional tomatoes
Halve, pit, and slice the ripe avocado. Immediately toss avocado slices with a tiny squeeze of lemon (use a little of the lemon juice reserved) or place on the salad just before serving to avoid browning. If using, halve 6 cherry tomatoes.
Assembly & Dressing
Build the large bowl: place the dressed greens in a large serving bowl or individual large bowl. Arrange shredded chicken (10 oz) across one side, bacon pieces on another, avocado slices in a fan, and the halved hard-boiled eggs with yolk sides up. Add halved cherry tomatoes in an unused quadrant if using.
Drizzle 3 tbs bleu cheese dressing over the bowl in a light, even amount, or serve on the side. If you prefer more tang, add a final tiny pinch of salt and a grind of black pepper to taste.
Serve immediately so avocado remains fresh and greens retain crispness. Toss together at the table if desired.