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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

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Read the full recipe after the video.

Recipe Summary

active:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Chicken
Vinaigrette
Salad

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • 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; protein 22.5g; carbohydrates 10.5g; dietary fiber 6.2g; sugars 2.4g; fat 32g; saturated fat 6.9g; cholesterol 117.4mg; vitamin a iu 1430.5IU; vitamin c 29.5mg; folate 75.7mcg; calcium 197mg; iron 2mg; magnesium 43.4mg; potassium 687mg; sodium 470.2mg.
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