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; total fat 32g 49% DV; saturated fat 6.9g; cholesterol 117mg 39% DV; sodium 470mg 19% DV; potassium 687mg 19% DV; carbohydrates 10.5g 3% DV; fiber 6.2g 25% DV; sugar 2g; protein 22.5g 45% DV; exchange other carbs 1; vitamin a iu 1430IU; vitamin c 30mg; folate 76mcg; calcium 197mg; iron 2mg; magnesium 43mg.