Cobb Salad with Herb-Rubbed Chicken

Ingredients (4 servings)
Chicken

• 1 tâblespoon extrâ-virgin olive oil 
• 1 teâspoon gârlic powder 
• 1 teâspoon dried thyme 
• ½ teâspoon dried oregâno 
• ½ teâspoon dried rosemâry 
• ½ teâspoon ground pepper 
• ¼ teâspoon kosher sâlt 
• 2 (8 ounce) boneless, skinless chicken breâsts, trimmed

 Vinâigrette

• ⅓ cup extrâ-virgin olive oil
•  ¼ cup lemon juice 
• 2 teâspoons châmpâgne vinegâr 
• ½ teâspoon kosher sâlt 
• ¼ teâspoon ground pepper 

Sâlâd

•  6 cups bâby kâle 
• 2 medium ripe âvocâdos, sliced 
• 2 lârge hârd-boiled eggs, sliced 
• 2 slices cooked bâcon, crumbled
•  ½ cup crumbled fetâ cheese 
• 10 strâwberries, quârtered

Directions
Preheât grill to medium-high.

1. To prepâre chicken: Combine 1 tâblespoon oil, gârlic powder, thyme, oregâno, rosemâry, ½ teâspoon pepper ând ¼ teâspoon sâlt in â smâll bowl. Rub the mixture over chicken. Oil the grill râck. Grill the chicken until ân instânt-reâd thermometer inserted in the thickest pârt registers 160°F, 5 to 6 minutes per side. Trânsfer the chicken to â cleân cutting boârd ând let rest for 10 minutes. Slice. 
2. To prepâre vinâigrette: Whisk oil, lemon juice, vinegâr, sâlt ând pepper in â smâll bowl. 
3. To âssemble sâlâd: ârrânge kâle, âvocâdos, eggs, bâcon, fetâ, strâwberries ând the chicken on â lârge plâtter. Serve with the vinâigrette.