Strawberry Cobb Salad

Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
Strawberry salads forever.
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Ingredients
For The Green Goddess Dressing
- 1 cup store-bought ranch dressing
- 1/2 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
- 1/8 red onion thinly sliced
- 4 oz. crumbled goat cheese
- 2 oz. thinly sliced prosciutto
- 1 hard-boiled egg, quartered
Directions
- Step 1Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
- Step 2Preheat 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 minutes per side. Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
- Step 3To 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.
- Step 4Serve entire salad, family style, alongside remaining dressing.
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