Cobb Salad with Herb Rubbed Chicken
Try this satisfying salad recipe for an updated version of the classic Cobb. Kale, feta and strawberries give this chicken salad a colorful upgrade.
Try this satisfying salad recipe for an updated version of the classic Cobb. Kale, feta and strawberries give this chicken salad a colorful upgrade.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 teaspoon garlic powder
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1 teaspoon dried thyme
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½ teaspoon dried oregano
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½ teaspoon dried rosemary
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½ teaspoon ground pepper
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¼ teaspoon kosher salt
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2 (8 ounce) boneless, skinless chicken breasts, trimmed
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⅓ cup extra-virgin olive oil
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¼ cup lemon juice
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2 teaspoons champagne vinegar
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½ teaspoon kosher salt
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¼ teaspoon ground pepper
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6 cups baby kale
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2 medium ripe avocados, sliced
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2 large hard-boiled eggs, sliced
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2 slices cooked bacon, crumbled
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½ cup crumbled feta cheese
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10 medium strawberries, quartered
Method
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Preheat grill to medium-high.
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To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub the mixture over chicken.
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Oil the grill rack. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 5 to 6 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice.
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To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.
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To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.
