
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
36
Low
Glycemic Load
6
Low
Nutrition per serving
Calories538 kcal (27%)
Total Fat43.5 g (62%)
Carbs16.8 g (6%)
Sugars2.4 g (3%)
Protein23.7 g (47%)
Sodium743.8 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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