A plate of strawberry Cobb salad with mixed greens, sliced strawberries, grilled chicken, crispy bacon, hard-boiled eggs, avocado, cherry tomatoes, and crumbled blue cheese on a rustic wooden table. Drizzled with balsamic vinaigrette and garnished with fresh parsley, with a serving fork lifting a bite. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Strawberry Cobb Salad

Portions:4
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Ingrediënten

FOR THE GREEN GODDESS DRESSING

  • 1 c. store-bought ranch dressing
  • ½ bunch flat-leaf parsley
  • 3 tbsp. thinly sliced chives
  • 8 large basil leaves

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
  • ⅛ red onion thinly sliced
  • 4 oz. crumbled goat cheese
  • 2 oz. thinly sliced prosciutto
  • 1 hard-boiled egg quartered

Instructies

  • 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 per side.
  • Transfer skillet to oven and continue to cook, 8.
  • Remove from heat and transfer chicken to a cutting board.
  • Cool 7 to 10 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.
  • Serve entire salad, family style, alongside remaining dressing.
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Recipe Category Chicken / Fruit / Salad
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