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
Directions
- 1Preheat grill to medium-high.
- 2To 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.
- 3Oil 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.
- 4To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.
- 5To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette. Recipe by Gaby Dalkin http://www.eatingwell.com/recipe/270517/cobb-salad-with-herb-rubbed-chicken/
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