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
or1 tablespoon extra-virgin olive oil
or1 teaspoon garlic powder
or½ teaspoon dried oregano
or½ teaspoon dried rosemary
or½ teaspoon ground pepper
or2 (8 ounce) boneless, skinless chicken breasts, trimmed
or⅓ cup extra-virgin olive oil
or2 teaspoons champagne vinegar
or¼ teaspoon ground pepper
or2 medium ripe avocados, sliced
or2 large hard-boiled eggs, sliced
or2 slices cooked uncured turkey bacon, crumbled
Preparation
1.
Preheat grill to medium-high.
2.
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.3.
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.4.
To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.5.
To assemble salad: Arrange kale, avocados, eggs, bacon and the chicken on a large platter. Serve with the vinaigrette.
