Garlic Chicken Cobb Salad
My favorite hearty chicken salad, loaded with garlic chicken, tomatoes, bacon, and feta. So good, you won’t mind eating your greens!
- Prep time
- 11 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Instant-read thermometer
- Meat mallet
- 2 tablespoons (1oz) butter (melted)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 2 cloves garlic (crushed)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (about 1 pound) boneless skinless chicken breasts (pounded thin)
- 4 slices bacon
- 1 large head romaine lettuce (chopped)
- 1 cup (4oz) crumbled feta cheese
- 2 large tomatoes (chopped)
- 1/2 cup olive oil
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon mustard (dijon or yellow is fine)
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
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.
- 2
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.
- 3
Make the vinaigrette by combining dressing ingredients in a mason jar and shaking until well mixed.
- 4
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.
- 5
Put a quarter of the lettuce on each plate and top with the remaining ingredients.