Grilled Chicken Cobb Salad

Grilled Chicken Cobb Salad

Grilled Chicken

You can also cook the chicken breasts in a skillet.

 

• 1 pound/453 g chicken breasts, sliced into strips
• 2 tablespoons red wine vinegar
• 2 tablespoons high heat oil
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon onion powder
• 1 medium garlic clove, peeled and pressed or finely minced

1. Combine the chicken strips and the remaining ingredients in a non-reactive bowl or other container and marinate for at least 30 minutes if possible. It can be marinated overnight as well.
2. Warm up your grill to about 450°F/230°C. Grill one side of the chicken strips for about 5 minutes or so and then flip to the other side for another 5 minutes, or until the strips are just cooked and tender.

 

Cobb Salad

Hard-boiled egg directions: Bring a pot of water to a steady boil. Add enough water so the eggs are covered in water. Using a spoon, gently place each egg in the pot to avoid cracking the shell. Boil for 15 minutes, then immediately cool the eggs in cold water. Refrigerate for a week or so.

 

• 6 strips of bacon, cooked and diced
• 1 avocado, skinned, pitted and diced
• 2 plum tomatoes, diced
• 4 hard-boiled eggs, shelled and diced
• 1 pound of grilled chicken, cooked and diced
• 1 head of romaine lettuce, shredded or chopped

Layer the ingredients in a salad bowl or on serving platter. Can be covered and refrigerated for a day or so.

Serves 3-4

 

Italian Herb Vinaigrette

I sometimes prefer this honey mustard vinaigrette with this salad, or choose your favorite dressing.

 

• 1/3 cup/2 oz/60 ml red wine vinegar
• 3/4 cup/6 oz/177 ml olive oil
• 1 small garlic clove, peeled and pressed or finely minced
• 1/8 teaspoon salt
• 1/2 teaspoon dried or fresh oregano and basil, finely chopped (optional)
• drizzle of honey (optional)

Place all the ingredients in a jar with a cap. Cover and shake until blended.