Cobb Salad with Herb-Rubbed Chicken

Ingredients (4 servings)
Chicken

  • 1 tâblespoon extrâ-virgin olive oil 
  • 1 teâspoon gârlic powder 
  • 1 teâspoon dried thyme 
  • ½ teâspoon dried oregâno 
  • ½ teâspoon dried rosemâry 
  • ½ teâspoon ground pepper 
  • ¼ teâspoon kosher sâlt 
  • 2 (8 ounce) boneless, skinless chicken breâsts, trimmed

 Vinâigrette

  • ⅓ cup extrâ-virgin olive oil
  •  ¼ cup lemon juice 
  • 2 teâspoons châmpâgne vinegâr 
  • ½ teâspoon kosher sâlt 
  • ¼ teâspoon ground pepper 


Sâlâd

  •  6 cups bâby kâle 
  • 2 medium ripe âvocâdos, sliced 
  • 2 lârge hârd-boiled eggs, sliced 
  • 2 slices cooked bâcon, crumbled
  •  ½ cup crumbled fetâ cheese 
  • 10 strâwberries, quârtered
Cobb Salad with Herb-Rubbed Chicken


Directions
Preheât grill to medium-high.

  1. To prepâre chicken: Combine 1 tâblespoon oil, gârlic powder, thyme, oregâno, rosemâry, ½ teâspoon pepper ând ¼ teâspoon sâlt in â smâll bowl. Rub the mixture over chicken. Oil the grill râck. Grill the chicken until ân instânt-reâd thermometer inserted in the thickest pârt registers 160°F, 5 to 6 minutes per side. Trânsfer the chicken to â cleân cutting boârd ând let rest for 10 minutes. Slice. 
  2. To prepâre vinâigrette: Whisk oil, lemon juice, vinegâr, sâlt ând pepper in â smâll bowl. 
  3. To âssemble sâlâd: ârrânge kâle, âvocâdos, eggs, bâcon, fetâ, strâwberries ând the chicken on â lârge plâtter. Serve with the vinâigrette.

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