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
Chicken
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon ground pepper
¼ teaspoon kosher salt
2 (8 ounce) boneless, skinless chicken breasts, trimmed
Vinaigrette
⅓ cup extra-virgin olive oil
¼ cup lemon juice
2 teaspoons champagne vinegar
½ teaspoon kosher salt
¼ teaspoon ground pepper
Salad
6 cups baby kale
2 medium ripe avocados, sliced
2 large hard-boiled eggs, sliced
2 slices cooked bacon, crumbled
½ cup crumbled feta cheese
10 strawberries, quartered
Directions
Preheat grill to medium-high.
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.
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.
To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.
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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