Categories: Salad

Ingredients

• Chicken:
• 1 tbsp. olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 2 chicken breasts, trimmed
• Vinaigrette:
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tsp champagne vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Salad:
• 6 cups baby kale
• 2 medium ripe avocados, sliced
• 2 large hard-boiled eggs, sliced
• 2 slices cooked bacon, crumbled
• 1/2 cup crumbled feta cheese
• 10 strawberries, quartered

Directions

1. Preheat grill to medium-high.

2. To prepare chicken: Combine 1 tbsp. oil, garlic powder, thyme, oregano, rosemary, pepper and salt in a small bowl. Rub the mixture over chicken.

3. Oil the grill rack. Grill the chicken until cooked through, 5-6 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice.

4. To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.

5. To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.

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