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.

INGREDIENTS
  • 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

BALSAMIC VINAIGRETTE
  • 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

INSTRUCTIONS
  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).
  5. BALSAMIC VINAIGRETTE
  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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