California Cobb Salad
An updated California Cobb Salad with a touch of spring flavor.
Servings: 4 servings
Ingredients
Chicken
- 2 teaspoons olive oil
- 8 ounces boneless skinless chicken breasts, approximately 2 chicken breasts
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- Kosher salt and fresh ground black pepper to taste
Vinaigrette
- 1 1/2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons champagne or white wine vinegar
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon honey, optional
- Kosher salt and fresh ground black pepper to taste
Salad
- 5 ounces baby kale
- 1 cup chopped strawberries
- 1 avocado, sliced
- 3 slices cooked bacon, chopped
- 2 hard boiled eggs, sliced
- 2 ounces goat cheese, crumbled
Instructions
CHICKEN
- In a small bowl combine the spices and rub the mixture over the chicken. Heat the oil in a medium skillet, swirling to coat the bottom. Cook the chicken until a meat thermometer inserted in the thickest part reads 160° F. Rest for 5 minutes before slicing.
VINAIGRETTE
- Whisk together all of the ingredients for the vinaigrette in a small bowl of jar.
SALAD
- Arrange the kale or spinach onto a large platter or bowl. Top with the sliced chicken, strawberries, avocado, hard boiled eggs, bacon and goat cheese. Serve with the vinaigrette on the side.
Nutrition
Calories: 464kcal | Carbohydrates: 11g | Protein: 47g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 208mg | Sodium: 393mg | Fiber: 4g | Sugar: 4g