Garlic Chicken Cobb Salad

By zhanghengshuo

4 Person

35 Minutes

438 Calories

My favorite hearty chicken salad, loaded with garlic chicken, tomatoes, bacon, and feta. So good, you won’t mind eating your greens! How is everyone doing after the holidays? Feeling a little heavier, a little slower? Did you have to loosen your belt buckle a notch or two? No? Just me. Okay. That’s fine. It's time for salad.

Ingredients

Marinade

2 tablespoons Extra virgin olive oil
1 teaspoon Lemon juice
1/2 teaspoon Black pepper
2 tablespoons Butter melted
1/2 teaspoon Dried oregano
2 cloves Garlic crushed
1/2 teaspoon Salt

Salad

2 Boneless skinless chicken breasts
1 head Large romaine lettuce chopped
2 Large tomatoes chopped
4 slices Bacon
1 cup Crumbled feta cheese

Vinaigrette

1/4 teaspoon Salt
1/4 teaspoon Garlic powder
1/2 teaspoon Lemon juice
1/2 teaspoon Mustard dijon or yellow is fine
1/4 teaspoon Sugar
1/4 teaspoon Black pepper
1/4 teaspoon Worcestershire sauce
2 tablespoons Water
2 tablespoons Red wine vinegar
1/2 cup Olive oil

Method

01

Salad: Take chicken directly from marinade to a hot skillet or grill. Cook until a meat thermometer inserted into the center of the breasts reads 160°F, 5-8 minutes per side and allow to rest for at least 5 minutes before cutting into strips. Put a quarter of the lettuce on each plate and top with the remaining ingredients.
02

Marinade: Combine marinade ingredients in a large ziplock bag. Add the chicken and give it a shake. Let marinate at room temperature for 10 to 30 minutes.
03

While the Chicken is Marinating: Cook and crumble the bacon or cut into 1/2 inch pieces. My preferred method for cooking bacon is 12-15 minutes in the oven at 400°F on a foil-covered baking sheet. Make the vinaigrette by combining dressing ingredients in a mason jar and shaking until well mixed.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Garlic Chicken Cobb Salad

4.6

( By zhanghengshuo )

01 Information

Grade hard
Serving 4 servings
Calorie 438 Kcal
Cook Time 35 Mins
Total Time 35 Mins

02 Ingredients

Marinade

2 tablespoons Extra virgin olive oil

1 teaspoon Lemon juice

1/2 teaspoon Black pepper

2 tablespoons Butter melted

1/2 teaspoon Dried oregano

2 cloves Garlic crushed

1/2 teaspoon Salt

Salad

2 Boneless skinless chicken breasts

1 head Large romaine lettuce chopped

2 Large tomatoes chopped

4 slices Bacon

1 cup Crumbled feta cheese

Vinaigrette

1/4 teaspoon Salt

1/4 teaspoon Garlic powder

1/2 teaspoon Lemon juice

1/2 teaspoon Mustard dijon or yellow is fine

1/4 teaspoon Sugar

1/4 teaspoon Black pepper

1/4 teaspoon Worcestershire sauce

2 tablespoons Water

2 tablespoons Red wine vinegar

1/2 cup Olive oil

03 Method

Step 1

Salad: Take chicken directly from marinade to a hot skillet or grill. Cook until a meat thermometer inserted into the center of the breasts reads 160°F, 5-8 minutes per side and allow to rest for at least 5 minutes before cutting into strips. Put a quarter of the lettuce on each plate and top with the remaining ingredients.

Step 2

Marinade: Combine marinade ingredients in a large ziplock bag. Add the chicken and give it a shake. Let marinate at room temperature for 10 to 30 minutes.

Step 3

While the Chicken is Marinating: Cook and crumble the bacon or cut into 1/2 inch pieces. My preferred method for cooking bacon is 12-15 minutes in the oven at 400°F on a foil-covered baking sheet. Make the vinaigrette by combining dressing ingredients in a mason jar and shaking until well mixed.

04 Author