By Kaylyn Elcock
California Cobb Salad with Herb-Rubbed Chicken
5 steps
Prep:35minCook:10min
Updated at: Thu, 17 Aug 2023 00:02:54 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
6
Low
Nutrition per serving
Calories545.1 kcal (27%)
Total Fat44.1 g (63%)
Carbs17 g (7%)
Sugars2.5 g (3%)
Protein23.9 g (48%)
Sodium737 mg (37%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonextra virgin olive oil
1 teaspoongarlic powder
1 teaspoondried thyme
½ teaspoondried oregano
½ teaspoondried rosemary
½ teaspoonground pepper
¼ teaspoonkosher salt
8 ounceboneless skinless chicken breasts
trimmed
⅓ cupextra virgin olive oil
¼ cuplemon juice
2 teaspoonschampagne vinegar
½ teaspoonkosher salt
¼ teaspoonground pepper
6 cupsbaby kale
2avocados
medium, ripe, sliced
2eggs
large, hard boiled, sliced
2 slicesbacon
cooked, crumbled
½ cupcrumbled feta cheese
10strawberries
quartered
Instructions
Step 1
1. Preheat grill to medium high
Step 2
2. Combine one tablespoon oil, garlic powder, thyme, oregano, Rosemary, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub the mixture over the chicken
Step 3
3. Oil the grill rack. Grill the chicken until it reads 160 degrees, 5 to 6 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes, slice
Step 4
4. To prepare the vinaigrette, with oil, lemon juice, vinegar, salt and pepper in a small bowl
Step 5
5. Assemble salad
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