Summery Kale Cobb Salad with Pesto Salad Dressing Recipe
A vibrant and healthy Summer Kale Cobb Salad featuring tender grilled chicken thighs, charred corn, juicy cherry tomatoes, fresh mozzarella, and a flavorful basil pesto dressing, all tossed with massaged kale and fresh lemon juice for a refreshing and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Salad
- 1 bunch Lacinato (or flat, or dino kale)
- 4 tablespoons olive oil (divided)
- 1 lemon (zested and juiced)
- Kosher salt and pepper, to taste
- 1 pound boneless skinless chicken thighs
- 2 ears corn (husks removed)
- ½ cup cherry tomatoes (halved)
- 4 ounces fresh mozzarella (cubed)
Pesto Salad Dressing
- 4 tablespoons prepared basil pesto
- Juice of half a lemon
- ¼ teaspoon kosher salt
Instructions
- Kale Prep: Remove the stems from the kale leaves with your fingers or a small knife. Tear the kale into bite-sized pieces and place in a large salad bowl. Drizzle the kale with 2 tablespoons of olive oil and massage it into the kale using your hands as if squeezing water out. Let it sit to soften while you prepare the rest of the salad.
- Pesto Salad Dressing: In a small bowl, combine the prepared basil pesto, juice of half the lemon, and ¼ teaspoon salt. Mix well with a fork. This can be prepared in advance and refrigerated.
- Grill Prep: Preheat your grill for high heat. Toss the chicken thighs with lemon zest, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons olive oil. Drizzle the ears of corn with olive oil and season with salt and pepper.
- Grilling: Place the corn on the grill, turning occasionally until dark grill marks develop. Remove and let cool. Grill the chicken thighs for about 7 minutes on each side or until cooked through.
- Finish Salad Prep: Slice the grilled chicken thighs. Using a serrated knife, scrape the charred corn kernels off the cobs. Toss the massaged kale with the juice from the remaining half of the lemon and ½ teaspoon salt.
- Assemble the Salad: On a large serving plate or in a bowl, spread the seasoned kale to form a bed. Arrange the grilled corn kernels, sliced chicken, cherry tomatoes, and cubed fresh mozzarella over the kale. Drizzle the prepared pesto dressing over the salad. Serve immediately and enjoy!
Notes
- Massaging the kale softens it, making it easier to eat and digest.
- The pesto dressing can be made up to 3 days in advance and stored in the refrigerator.
- Boneless skinless chicken thighs provide juicier and more flavorful meat than breasts.
- Use a serrated knife to easily scoop corn off the cob without shredding.
- For a vegetarian version, omit the chicken and add marinated tofu or additional vegetables.
