Grilled balsamic chicken cobb salad

Loaded with marinated grilled chicken, sweet balsamic vinaigrette, lots of fresh greens, tomatoes, bacon, hard boiled eggs, avocado and a little cheese, this balsamic grilled chicken cobb salad is nothing short of awesome. Perfect for summer lunches, dinners or packed up and taken on the go.

  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved if large
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon lemon zest and juice
  • 2 boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 4 hard boiled eggs, sliced
  • 4 ounces gorgonzola cheese, crumbled
  • 6 cups fresh greens, such as romaine
  • 6 strips crispy bacon, crumbled
  • Kosher salt and pepper

  • 2 tablespoons fresh chopped basil
  • 2 teaspoons dijon mustard
  • Kosher salt and pepper
  • 1 pinch crushed red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar

Roasted vegetable bowls with green tahini

  1. Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper.
  2. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
  3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.
  4. In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).
  6. In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.

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