Ingredients

The following ingredients have 7 Servings
  • 6 cups of kale, thinly chopped
  • 2 hardboiled eggs, diced
  • 4 strips of bacon, diced
  • 3/4 cup of cherry tomatoes, halved
  • 2 ears of grilled corn, remove kernels from cob
  • 1 large avocado, diced
  • 1/2 cup of queso fresco, crumbled
  • 1 grilled chicken breast, diced
  • 1/4 cup of poblano peppers, roasted
  • 1 garlic clove
  • 5 oz. of plain greek yogurt
  • 2 tablespoons of olive oil
  • 1 tablespoon of red wine vinegar
  • 1/4 teaspoon of smoked paprika
  • juice of 2 limes {about 3 tablespoons}
  • 1/4 cup of fresh cilantro
  • salt & pepper

Instruction

  • In a small food processor, add garlic clove, poblano pepper, greek yogurt, olive oil, red wine vinegar, smoked paprika, lime juice, cilantro, salt, & pepper. Process until smooth.
  • In a large bowl, add kale, hardboiled eggs, cherry tomatoes, grilled corn, avocado, bacon, queso fresco, and grilled chicken breast in a bowl. Toss so that everything is mixed up.
  • Serve with Creamy Poblano Dressing.