Ingredients
Scale
- Chicken
- 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
- Vinaigrette
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice
- 2 teaspoons champagne vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Salad
- 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 medium strawberries, quartered
Instructions
- Preheat grill to medium-high.
- 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°F, 5 to 6 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Slice.
- Whisk oil, lemon juice, vinegar, salt, and pepper in a small bowl for the vinaigrette.
- Arrange kale, avocados, eggs, bacon, feta, strawberries, and chicken on a large platter. Serve with the vinaigrette.
Notes
- Use fresh herbs for extra flavor.
- Adjust seasoning to taste.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 180mg