Cobb Salad with Herb-Rubbed Chicken

Ingredients:

-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 pepper¼ 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 strawberries, quartered

Directions:

• Preheat grill to medium-high.

• To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, ½ teaspoon pepper and ¼ 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 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.

Makes 4 servings

* count each serving as 4 proteins, 3 fats and half a fruit.

Recipe courtesy of eatingwell.com