Try this satisfying salad recipe for an updated version of the classic Cobb. Kale, feta and strawberries give this chicken salad a colorful upgrade. Source: EatingWell Magazine, March 2019

Gaby Dalkin




Instructions Checklist
  • 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.

Nutrition Facts

412 calories; 32 g total fat; 6.9 g saturated fat; 117 mg cholesterol; 470 mg sodium. 687 mg potassium; 10.5 g carbohydrates; 6.2 g fiber; 2 g sugar; 22.5 g protein; 1430 IU vitamin a iu; 30 mg vitamin c; 76 mcg folate; 197 mg calcium; 2 mg iron; 43 mg magnesium;