Anti Inflammatory

Cobb Salad with Herb-Rubbed Chicken




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1 tablespoon extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried rosemary

½ teaspoon ground pepper

¼ teaspoon kosher salt

2 (8 ounce) boneless, skinless chicken breasts, trimmed

⅓ cup extra-virgin olive oil

¼ cup lemon juice

2 teaspoons champagne vinegar

½ teaspoon kosher salt

¼ teaspoon ground pepper

6 cups baby kale

2 medium ripe avocados, sliced

2 large hard-boiled eggs, sliced

2 slices cooked bacon, crumbled

½ cup crumbled feta cheese

10 strawberries, quartered


Preheat grill to medium-high.

To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub the mixture over chicken.

Oil the grill rack. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 5 to 6 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice.

To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.

To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.


Serving Size



412 kcal

Total Fat

32 g

Saturated Fat

7 g

Unsaturated Fat

0 g

Trans Fat



117 mg


470 mg

Total Carbohydrate

11 g

Dietary Fiber

6 g

Total Sugars

2 g


23 g




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