Garlic Chicken Cobb Salad

• Gluten free

• Meat

  • 4 Bacon, slices
  • 2 Chicken breasts (about 1 pound, boneless skinless

• Produce

  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1/2 tsp Oregano, dried
  • 1 large head Romaine lettuce
  • 2 Tomatoes, large

• Condiments

  • 1 1/2 tsp Lemon juice
  • 1/2 tsp Mustard
  • 1/4 tsp Worcestershire sauce

• Baking & Spices

  • 3/4 tsp Black pepper
  • 3/4 tsp Salt
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1/2 cup Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 2 tbsp Butter
  • 1 cup Feta cheese

• Liquids

  • 2 tbsp Water

Found on bakingmischief.com

Description

Directions

• Combine marinade ingredients in a large ziplock bag. Add the chicken and give it a shake. Let marinate at room temperature for 10 to 30 minutes.
• Cook and crumble the bacon or cut into 1/2 inch pieces. My preferred method for cooking bacon is 12-15 minutes in the oven at 400°F on a foil-covered baking sheet.
• Make the vinaigrette by combining dressing ingredients in a mason jar and shaking until well mixed.
• Take chicken directly from marinade to a hot skillet or grill. Cook until a meat thermometer inserted into the center of the breasts reads 160°F, 5-8 minutes per side and allow to rest for at least 5 minutes before cutting into strips.
• Put a quarter of the lettuce on each plate and top with the remaining ingredients.

Nutrition