Cobb Salad with Herb-Rubbed Chicken Try this satisfying salad recipe for an updated version of the classic Cobb. Kale, feta and strawberries give this chicken salad a colorful upgrade.

active: 35 mins
total: 45 mins
Servings: 4


  • 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
  • ⅓ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 2 teaspoons champagne vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 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


    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:

7 1/2 fat, 1/2 high-fat protein


Please enter your comment!
Please enter your name here