Cobb Salad with Herb-Rubbed Chicken

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I was so excited to close out our long Easter weekend with a trip to Lewis Nursery & Farms to pick strawberries, enjoy their homemade ice cream and to take a walk through the aisles of countless beautiful flowers, herbs and shrubs just waiting for someone to take them home!  The fields had sat unpicked on Easter Sunday which meant they were bursting with warm, sweet strawberries when we arrived Monday morning.  This is a tradition of ours so before I knew it both Jackson and Grace had collected their buckets and they were headed out to the fields.  We filled three buckets and headed back to check out and order up some of their homemade ice cream. It was the perfect way to close out the long weekend. Now on to enjoying them.  I’ll share more strawberry recipes so stay tuned but first up is this delicious Cobb Salad with Herb-Rubbed Chicken, courtesy of EatingWell Magazine.

Xx. H



1 T extra-virgin olive oil

1 t. garlic powder

1 t. dried thyme

1/2 t. dried oregano

1/2 t. dried rosemary

1/2 t. ground pepper

1/4 t. kosher salt

2 (8 ounce) boneless, skinless chicken breast, trimmed


1/3 C extra-virgin olive oil

1/4 C lemon juice

2 t. champagne vinegar

1/2 teaspoon kosher salt

1/4 t. ground pepper


6 C baby kale

2 medium ripe avocados, sliced

2 large hard-boiled eggs, sliced

2 slices cooked bacon, crumbled

1/2 C crumbled feta cheese

10 strawberries, quartered


1. Preheat grill to medium-high.

2. To prepare chicken: Combine 1 T oil, garlic powder, thyme, oregano, rosemary, 1/2 t. pepper, and 1/4 t. salt in small bowl. Rub the mixture over chicken. 

3. Oil the grill rack. Grill the chicken until the temperature at the thickest part of the breast measures 160 degrees F, 5 to 6 minutes per side.  Transfer chicken to a 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.

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

TIP: I love making my own salad dressing!  It may seem like a lot of work but most times it’s not and it guarantees you know exactly what’s in it!  This is one of my favorite salad dressing shakers. It’s by OXO, comes in green or a black and is a good price point!

Green Version

Black Version