Cut each of the chicken breasts in half lengthwise, creating 4 thinner breast pieces. Season both sides with salt and pepper. Heat an indoor or outdoor grill to medium-high heat and grease the grates. Cook the chicken until it reaches 160ºF, flipping once. Remove and tent under foil and allow to rest.
Dice the bacon, then add it to a medium skillet over medium heat. Cook until crisp, then remove with a slotted spoon to a paper towel lined plate.
Slice each of the chicken breasts.
To assemble the salads, combine the mixed greens and kale and divide between 4 large bowls. Top each with 1/4 of the chicken, bacon, tomatoes, edamame, 1 boiled egg and 1/4 of the avocado. Sprinkle each with 1 tablespoon of blue cheese, then drizzle each salad with 2 tablespoons of the Ranch Dressing. Serve immediately.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.