Garlic Chicken Cobb Salad
Ingredients
Marinade
-
2
tablespoons
butter, melted
-
2
tablespoons
extra virgin olive oil
-
1
teaspoon
lemon juice
-
2
cloves
garlic, crushed
-
½
teaspoon
dried oregano
-
½
teaspoon
salt
-
½
teaspoon
black pepper
Salad
-
2
pieces
boneless skinless chicken breasts, pounded thin (about 1 pound)
-
4
slices
bacon
-
1
large head
romaine lettuce, chopped
-
1
cup
crumbled feta cheese (4 oz)
-
2
large
tomatoes, chopped
Vinaigrette
-
½
cup
olive oil
-
2
tablespoons
water
-
2
tablespoons
red wine vinegar
-
½
teaspoon
lemon juice
-
½
teaspoon
mustard (dijon or yellow)
-
¼
teaspoon
Worcestershire sauce
-
½
teaspoon
garlic powder
-
¼
teaspoon
sugar
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Combine marinade ingredients in a large ziplock bag, add chicken, shake, and let marinate for 10 to 30 minutes.
- Cook and crumble the bacon in the oven at 400°F for 12-15 minutes.
- Make the vinaigrette by shaking dressing ingredients in a mason jar until well mixed.
- Cook the chicken in a hot skillet or grill until a meat thermometer reads 160°F, about 5-8 minutes per side, then let it rest for 5 minutes before slicing.
- On each plate, place a quarter of the lettuce and top with the remaining ingredients.
Nutrition Facts (estimated)
Servings
4
Calories
438
Total fat
28g
Total carbohydrates
10g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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