Strawberry Cobb Salad
Strawberry Cobb Salad
Ingredients
- INGREDIENTS
- FOR THE GREEN GODDESS DRESSING:
- 1 c. Greek Yogurt
- 1/2 bunch flat-leaf parsley
- 3 tbsp. tarragon leaves chopped
- 3 tbsp. thinly sliced chives
- 8 large basil leaves
- 1 clove garlic
- 1 tsp anchovy paste
- FOR THE SALAD:
- 2 tbsp. extra-virgin olive oil
- 2 6- oz. boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 2 romaine hearts shredded
- 12 strawberries hulled and thinly sliced
- 1 avocado pitted, peeled and thinly sliced
- 1/8 red onion thinly sliced
- 4 oz. crumbled goat cheese
- 2 oz. thinly sliced prosciutto
- 1 hard-boiled egg quartered
Instructions
-
Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
-
Preheat oven to 350˚. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side. Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
-
To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.
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