Grilled Balsamic Chicken Cobb Salad
from https://www.halfbakedharvest.com/

Grilled Balsamic Chicken Cobb Salad

Loaded with herbed 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.

The base of the salad is your traditional cobb salad, lots of greens (you can use your favorite!), fresh cherry tomatoes, crispy bacon, hard boiled eggs, avocado, and crumbled blue cheese.

It’s the balsamic grilled chicken that really makes this salad shine. Tossed with good amount of balsamic vinegar, a mix of Italian herbs, and fresh lemon, it’s the perfect herby chicken with a hint of sweet bitterness from the balsamic. It takes the average cobb salad up a notch.

Finish the salad off with a simple balsamic vinaigrette and done.

If you’re looking to save time on prep during the week, you can toss the chicken with the marinade and let it sit in the fridge for a of couple days. OR just grill the chicken on Sunday and refrigerate. Then you’ll have it on hand to throw the salad together in just a matter of minutes.

CHICKEN
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

SALAD FIXINGS
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

BALSAMIC VINAIGRETTE
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

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).

BALSAMIC VINAIGRETTE
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.

4 servings