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

Gaby Dalkin
Source: EatingWell Magazine, March 2019




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

412.3 calories; protein 22.5g 45% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 6.2g 25% DV; sugars 2.4g; fat 32g 49% DV; saturated fat 6.9g 34% DV; cholesterol 117.4mg 39% DV; vitamin a iu 1430.5IU 29% DV; vitamin c 29.5mg 49% DV; folate 75.7mcg 19% DV; calcium 197mg 20% DV; iron 2mg 11% DV; magnesium 43.4mg 16% DV; potassium 687mg 19% DV; sodium 470.2mg 19% DV.