Paleo Grilled Cobb Salad

1. 1

   Prepare Grilled & Ready chicken according to package directions.

2. 2

   Boil eggs and set aside until ready to assemble salad.

3. 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. 4

   Steam the butternut squash in the microwave according to package directions.

5. 5

   Place the baby kale medley in a mixing bowl, add olive oil and gently toss to evenly combine.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.