Categories: Salad
Ingredients
- Chicken:
- 1 tbsp. olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 chicken breasts, trimmed
- Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 tsp champagne vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Salad:
- 6 cups baby kale
- 2 medium ripe avocados, sliced
- 2 large hard-boiled eggs, sliced
- 2 slices cooked bacon, crumbled
- 1/2 cup crumbled feta cheese
- 10 strawberries, quartered
Directions
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Preheat grill to medium-high.
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To prepare chicken: Combine 1 tbsp. oil, garlic powder, thyme, oregano, rosemary, pepper and salt in a small bowl. Rub the mixture over chicken.
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Oil the grill rack. Grill the chicken until cooked through, 5-6 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice.
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To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.
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To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.