Kale & Beet Cobb Salad with Creamy Bacon Chive Dressing

Salad

3 cups chopped romaine salad
1 cup finely chopped kale
1 cup beets cut into ¼” dice
1 boneless skinless chicken breast, cooked
⅓ cup dried cranberries
1 organic apple, cut in ¼” dice (skin on)
¼ cup organic bacon, cooked and crumbled
⅓ cup toasted pecans (whole)
2 hard boiled eggs, chopped (½” pieces)
¼ cup blue cheese, crumbled  

Creamy Bacon Chive Dressing
2 Tbsp. cooked diced bacon
2 Tbsp. chopped chives
3 Tbsp. apple cider vinegar
¾ cup extra-virgin olive oil
1 tsp. Herbamare
1 tsp. honey
¼ cup hemp seeds

Place ingredients in a blender and puree on highest speed until mixture is creamy.  

Directions Use a fancy 9” pie plate. Place lettuce and kale in the bottom. Cut the chicken into strips and lay this in a strip on top of the lettuce mixture. Working toward the right side of the chicken continue to lay down strips of all other salad ingredients. Drizzle dressing over top.