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Ingredients
- For the chicken:
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground pepper
- 1/4 teaspoon kosher salt
- 2 8-oz boneless, skinless chicken breasts, trimmed
- For the vinaigrette:
- 1/3 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons champagne vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- For the salad:
- 6 cups baby kale
- 2 medium ripe avocados, sliced
- 2 large hard-boiled eggs, sliced
- 2 slices cooked bacon, crumbled
- 1/2 cup crumbled feta cheese
- 10 strawberries, quartered
Details
Servings 8
Preparation time 35mins
Cooking time 45mins
Preparation
Step 1
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, 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.
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