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Home / Recipes / Pork

Cobb Salad with Herb Rubbed Chicken

Pork

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.

Ingredients

  1. 1 tablespoon extra-virgin olive oil
  2. 1 teaspoon garlic powder
  3. 1 teaspoon dried thyme
  4. ½ teaspoon dried oregano
  5. ½ teaspoon dried rosemary
  6. ½ teaspoon ground pepper
  7. ¼ teaspoon kosher salt
  8. 2 (8 ounce) boneless, skinless chicken breasts, trimmed
  9. ⅓ cup extra-virgin olive oil
  10. ¼ cup lemon juice
  11. 2 teaspoons champagne vinegar
  12. ½ teaspoon kosher salt
  13. ¼ teaspoon ground pepper
  14. 6 cups baby kale
  15. 2 medium ripe avocados, sliced
  16. 2 large hard-boiled eggs, sliced
  17. 2 slices cooked bacon, crumbled
  18. ½ cup crumbled feta cheese
  19. 10 medium strawberries, quartered

Directions

  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, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.

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