Grilled Balsamic Chicken Cobb Salad
Ingredients
Chicken + Marinade
- 3-4 lb boneless skinless chicken breasts and/or thighs
- 4 tablespoons fresh thyme, chopped
- 2 tablespoons oregano
- 1 tablespoon basil
- 2 tablespoons salt
- 2 tablespoons pepper
- 1/2 tablespoon red pepper flakes
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 lemon, juiced
Bacon & Eggs & Croutons
Salad
- Spinach / other salad greens
- Tomatoes
- Cucumbers
- Carrots
- Bell Pepper
- Red Onion
- Feta cheese
- 1 hardboiled egg
- Bacon
- Croutons
- Citrus Vinaigrette
Directions - Chicken
- Combine all the marinade ingredients. Add the chicken & marinate for 2-3 hours.
- Preheat grill to medium.
- Brush the grill grates with olive oil.
- Grill 6-7 minutes on 1 side.
- Move the chicken, rebrush the grates with olive oil, flip the chicken, cook for another 5-6 minutes.
- Cook until chicken reaches 165. Thighs should be done by now, breasts may take more time (check every 3-4 minutes, flipping and adding more oil if needed).
Directions - Hardboiled eggs
Based on this
- Add eggs to a pan, cover with water. Optionally add a bit of white vinegar. Heat on high until boiling.
- When the water gets to a rolling boil, turn off the heat. Leave the eggs in the water for 10 minutes.
- When the timer is up, remove the eggs and pour out the water. Put the eggs into cold water (optionally with ice) for a few minutes.
- Eggs are ready to go when they are cooled off enough to handle them.
Directions - Bacon & Croutons
- Preheat oven to 375.
- Chop the bread into 0.5 to 1 inch rectangles.
- Put the bacon on one side of a raised baking sheet. Put the bread pieces onto the other side.
- Bake the bread for about 8 minutes until it's a bit dried out and hardened.
- Bake the bacon for 20-25 minutes (total, including 8 minutes for bread) until it's crispy enough for you.
- Leave the bacon to cool for a few minutes.
- Once its cooled enough to handle, chop it into bacon bit sized pieces.
Notes