Grilled Chicken and Strawberry Cobb Salad
With California summer in full force right now, I was looking for a lighter dinner recipe to try and help beat the heat. This Chicken and Strawberry Cobb Salad by Country Living (with some modifications) was the perfect solution! Strawberries are in season and give the salad a sweet kick when paired with the lime dressing. The chicken and avocados are great for filling you up if you're worried about being hungry after a salad as well!
What You'll Need
- 1/4 cup extra-virgin olive oil
- 2 tsp lime zest
- 3 tbsp lime juice
- 1 1/2 tbs Honey
- Kosher salt
- Freshly ground black pepper
- 1/2 head Romaine Lettuce, torn
- 3 cups of spinach
- 2 chicken breasts, grilled and sliced
- 2 cups Sliced strawberries
- 4 oz. Crumbled feta
- 1 cup peas
- 1 avocado, sliced
- Optional: 1/2 cup red onion
Combine olive oil, lime zest, lime juice and honey. Whisk until well combined. Season with salt and pepper to taste.
Cut up your strawberries and set aside.
If you used frozen peas you can cook them up on over low heat in a pan. Set them aside to cool for at least 10 minutes before adding them to the salad. Don't want the lettuce to wilt from the heat of the peas.
Slice up your avocados!
I attempted to use the broiler pan when grilling my chicken. I didn't know what I was doing and still don't now! How do you get those cool grill marks!?
I cooked them at 400 degrees for 10 minutes on one side and 15 on the other and it was nicely juicy. Let the chicken cool before you place it over the salad!
Put the romaine lettuce and spinach in a large bowl. Drizzle half of the dressing and shake or toss to coat the lettuce.
Add in the avocado, strawberries, peas, feta cheese and chicken. Drizzle the remaining half of the dressing and gently toss to coat once more.
Season with salt and pepper and your summer dinner is ready. Enjoy!