Cobb Salad with Herb-Rubbed Chicken
Ingredients (4 servings)
Chicken
Vinâigrette
Sâlâd
Directions
Preheât grill to medium-high.
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.
- 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.
- To prepâre vinâigrette: Whisk oil, lemon juice, vinegâr, sâlt ând pepper in â smâll bowl.
- To âssemble sâlâd: ârrânge kâle, âvocâdos, eggs, bâcon, fetâ, strâwberries ând the chicken on â lârge plâtter. Serve with the vinâigrette.
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