Garlic Chicken Cobb Salad

Name: Garlic Chicken Cobb Salad
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons (1oz) butter (melted)); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra virgin olive oil); 1 ½ tsp Lemon Juice (1 teaspoon lemon juice + 1/2 teaspoon lemon juice); 2 cloves Garlic (2 cloves garlic (crushed)); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ¾ tsp Table Salt (1/2 teaspoon salt + 1/4 teaspoon salt); ¾ tsp Black Pepper (1/2 teaspoon black pepper + 1/4 teaspoon black pepper); 2 pieces Chicken Breast (2 (about 1 pound) boneless skinless chicken breasts (pounded thin)); 4 slices Bacon (4 slices bacon); 1 piece Romaine Lettuce (1 large head romaine lettuce (chopped)); 1 cup Feta Cheese (1 cup (4oz) crumbled feta cheese); 2 pieces Tomato (2 large tomatoes (chopped)); ½ cup Olive Oil (1/2 cup olive oil); 2 tbsp Water (2 tablespoons water); 2 tbsp Red Wine Vinegar (2 tablespoons red wine vinegar); ½ tsp Mustard (1/2 teaspoon mustard (dijon or yellow is fine)); ¼ tsp Worcestershire Sauce (1/4 teaspoon Worcestershire sauce); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ¼ tsp Granulated Sugar (1/4 teaspoon sugar)

Garlic Chicken Cobb Salad - Dinner (Greek)

35 minGreek

Servings4

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Egg Free

Ingredients

For 4 servings

Unsalted Butter2 tbsp · 2 tablespoons (1oz) butter (melted)
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra virgin olive oil
Lemon Juice1 ½ tsp · 1 teaspoon lemon juice + 1/2 teaspoon lemon juice
Garlic2 cloves · 2 cloves garlic (crushed)
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Table Salt¾ tsp · 1/2 teaspoon salt + 1/4 teaspoon salt
Black Pepper¾ tsp · 1/2 teaspoon black pepper + 1/4 teaspoon black pepper
Chicken Breast2 pieces · 2 (about 1 pound) boneless skinless chicken breasts (pounded thin)
Bacon4 slices · 4 slices bacon
Romaine Lettuce1 piece · 1 large head romaine lettuce (chopped)
Feta Cheese1 cup · 1 cup (4oz) crumbled feta cheese
Tomato2 pieces · 2 large tomatoes (chopped)
Olive Oil½ cup · 1/2 cup olive oil
Water2 tbsp · 2 tablespoons water
Red Wine Vinegar2 tbsp · 2 tablespoons red wine vinegar
Mustard½ tsp · 1/2 teaspoon mustard (dijon or yellow is fine)
Worcestershire Sauce¼ tsp · 1/4 teaspoon Worcestershire sauce
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Granulated Sugar¼ tsp · 1/4 teaspoon sugar

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Steps

1Marinade
2Combine 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.
3While the Chicken is Marinating
4Cook 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.
5Make the vinaigrette by combining dressing ingredients in a mason jar and shaking until well mixed.
6Salad
7Take 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.
8Put a quarter of the lettuce on each plate and top with the remaining ingredients.