Cobb Salad with Herb-Rubbed Chicken

Cobb Salad with Herb-Rubbed Chicken

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From: EatingWell Magazine, March 2019

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 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, ½ teaspoon pepper and ¼ 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°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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 412 calories; 32 g fat(7 g sat); 6 g fiber; 10 g carbohydrates; 23 g protein; 76 mcg folate; 117 mg cholesterol; 2 g sugars; 0 g added sugars; 1,430 IU vitamin A; 30 mg vitamin C; 197 mg calcium; 2 mg iron; 470 mg sodium; 687 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (29% dv), Calcium (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 7½ fat, ½ high-fat protein

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