Ingredients
| dried parsley |
½ Tbsp
|
| garlic powder |
1 tsp
|
| onion powder |
1 tsp
|
| black pepper |
¼ tsp
|
| salt |
½ tsp
|
| fresh chives, minced |
1 Tbsp
|
| non-fat plain Greek yogurt |
½ cup
|
| 2% buttermilk |
2 Tbsp
|
| Dijon mustard |
½ tsp
|
| baby kale |
2 cups
|
| mixed greens |
2 cups
|
| rotisserie chicken, shredded |
2 cups
|
| fresh basil, chiffonade |
2 Tbsp
|
| tomato, chopped |
½ cup
|
| crumbled bacon (optional) |
2 Tbsp
|
| hard-boiled eggs, peeled and chopped |
4
|
| blue cheese |
2 Tbsp
|
Directions
- In a small bowl, ADD the parsley, garlic powder, onion powder, pepper, salt, chives, yogurt, buttermilk, and mustard. USE an immersion blender to process mixture until smooth and combined.
-
PLACE kale, mixed greens, chicken, basil, tomato, bacon (if using), egg, and blue cheese in a large serving bowl. TOSS with dressing and SERVE.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
215
|
| Total Fat |
9 g
|
| Saturated Fat |
3 g
|
| Carbohydrate |
5 g
|
| Dietary Fiber |
1 g
|
| Protein |
29 g
|
| Cholesterol |
245 mg
|
| Sodium |
595 mg
|