Burnaby Association for Community Inclusion

Cobb Salad with Herb-Rubbed Chicken

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

Step 1

Preheat grill to medium-high.
Step 2

To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub the mixture over chicken.
Step 3

Oil the grill rack. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 5 to 6 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice.
Step 4

To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.
Step 5

To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.

Nutrition Facts

Serving Size: 2 cups Per Serving: 412 calories; protein 22.5g; carbohydrates 10.5g; dietary fiber 6.2g; sugars 2.4g; fat 32g; saturated fat 6.9g; cholesterol 117.4mg; vitamin a iu 1430.5IU; vitamin c 29.5mg; folate 75.7mcg; calcium 197mg; iron 2mg; magnesium 43.4mg; potassium 687mg; sodium 470.2mg. Exchanges: 71/2 fat, 1/2 high-fat protein

This recipe on website called Eatingwell go to the link here