Grilled Balsamic Chicken Cobb Salad.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped dill
- 2 teaspoons smoked paprika
- 1 tablespoon lemon zest and juice
- Kosher salt and pepper
- 6 cups fresh greens, such as romaine
- 1 cup cherry tomatoes, halved if large
- 4 ounces gorgonzola cheese, crumbled
- 1 avocado, sliced
- 6 strips crispy bacon, crumbled
- 4 hard boiled eggs, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh chopped basil
- 2 teaspoons dijon mustard
- Kosher salt and pepper
- 1 pinch crushed red pepper flakes
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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.
- 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.
- 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).
- 1. In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.
Source
Original recipe: View Original
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