Strawberry Cobb Salad

Strawberry Cobb Salad


  • 1 c.  Greek Yogurt
  • 1/2  bunch flat-leaf parsley
  • 3 tbsp. tarragon leaves chopped
  • 3 tbsp.  thinly sliced chives
  • large basil leaves
  • 1 clove garlic
  • 1 tsp anchovy paste
  • 2 tbsp.  extra-virgin olive oil
  • 2 6- oz. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • romaine hearts shredded
  • 12  strawberries hulled and thinly sliced
  • avocado pitted, peeled and thinly sliced
  • 1/8  red onion thinly sliced
  • 4 oz.  crumbled goat cheese
  • 2 oz.  thinly sliced prosciutto
  • hard-boiled egg quartered


  1. Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
  2. 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.
  3. 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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