California Garlic Rubbed Grilled Chicken Cobb Salad

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A Note from Feedfeed

This anything-but-boring salad is inspired by the bounty of California.  The chicken is marinated with a few different Single Origin by Simply Organic spices with bright umami-rich California Garlic leading the flavor charge. Once grilled the chicken tops a bed of mixed greens topped with radishes, avocado, tomatoes, California blue cheese and coconut ‘bacon’ (fair warning, once you try this stuff, you’ll be hooked!) and is tied together with a California Garlic Vinaigrette.

 

Recipe and Headnote Molly Adams

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  • Recipe Card
Prep time 45mins
Cook time 20mins
Serves or Makes: 4-6 Servings

Recipe Card

ingredients

For the Chicken:

  • 1 1/2 pounds boneless skinless chicken breast, about 3 medium breasts
  • 1 lemon, zest and juice
  • 1/3 cup whole milk Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon Single Origin by Simply Organic California Garlic
  • 1 teaspoon Single Origin by Simply Organic Spanish Paprika
  • 1 teaspoon Single Origin by Simply Organic German Parsley
  • 1/2 teaspoon Single Origin by Simply Organic Polish Thyme
  • 1/2 teaspoon sea salt
  • freshly ground black peppercorns, to taste

ingredients

For the Dressing:

  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon whole grain mustard
  • 1 teaspoon Single Origin by Simply Organic California Garlic
  • sea salt, to taste
  • freshly ground black peppercorns, to taste

ingredients

For the Salad:

  • 8 ounces mixed leaf lettuces (we used baby red, green leaf, and butter lettuce), about 4 tightly packed cups
  • 1 pint cherry tomatoes, halved
  • 5 radishes, trimmed and cut into matchsticks, or 1 medium watermelon radish, cut into matchsticks
  • 5 mini cucumbers, thinly sliced
  • 4 eggs, soft-boiled
  • 1 cup coconut 'bacon', recipe below
  • 1 avocado, peeled and sliced
  • 1/2 cup California blue cheese, crumbled

Method

  • Step 1

    For the chicken, add lemon juice and zest, yogurt, olive oil and spices and salt and pepper to a large bowl and whisk together to combine. Add chicken, tossing to coat, then cover and refrigerate for at least 15 minutes, or up to 2 hours.

  • Step 2

    Once chicken has marinated, oil the grill grates, then preheat the grill to medium high. Remove chicken from marinade, letting excess marinade drip off, and grill for about 7 minutes on each side. Remove from the grill and tent with foil while you prepare the salad.

  • Step 3

    To make the dressing, combine all ingredients in a small jar with a tight fitting lid. Shake until emulsified.

  • Step 4

    Arrange all of the salad ingredients on a large platter, then top with sliced chicken. Serve dressing on the side and enjoy.

ingredients

For the Coconut 'Bacon':

  • 2 tablespoons tamari
  • 1 tablespoon maple syrup
  • 2 teaspoons Single Origin by Simply Organic Spanish Paprika
  • 1/2 teaspoon Single Origin by Simply Organic Cayenne Pepper
  • 2 cups unsweetened coconut flakes

Coconut 'Bacon'

  • Step 1

    Preheat the oven to 350˚F and line a baking tray with parchment paper. Whisk the tamari, maple syrup, smoked paprika and cayenne (if using) in a medium bowl, then add the coconut, tossing to coat.

  • Step 2

    Spread the coconut into an even layer on the baking sheet and bake for about 10-12 minutes, flipping the flakes halfway through baking, until golden brown. Let the coconut cool until crisp.