Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:8 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
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Ingredients
Chicken
1tablespoonextra-virgin olive oil
1teaspoongarlic powder
1teaspoondried thyme
½teaspoondried oregano
½teaspoondried rosemary
½teaspoonground pepper
¼teaspoonkosher salt
2(8 ounce) boneless, skinless chicken breasts, trimmed
Vinaigrette
⅓cupextra-virgin olive oil
¼cuplemon juice
2teaspoonschampagne vinegar
½teaspoonkosher salt
¼teaspoonground pepper
Salad
2mediumripe avocados, sliced
2large hard-boiled eggs, sliced
2slicescooked bacon, crumbled
½cupcrumbled feta cheese
10strawberries, quartered
DirectionsPreheat grill to medium-high.To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 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 degrees 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.Originally appeared: EatingWell Magazine, March 2019
Directions
Preheat grill to medium-high.To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 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 degrees 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.
Preheat grill to medium-high.
To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 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 degrees 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.
Originally appeared: EatingWell Magazine, March 2019
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Nutrition Facts(per serving)412Calories32gFat11gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
