California Cobb Salad with Herb-Rubbed Chicken

By Chez_Alexander

Ingredients

• 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

Step 1

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.

Makes 4 Servings.