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Photo: Grilled Chicken Cobb Salad
ingredients
 
6 bacon slices, cut into 1-inch-wide pieces
1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
2 to 3 tablespoons Vinaigrette
Garlic-Marinated Chicken Cutlets, thinly sliced crosswise (See Below)
4 ounces feta cheese, crumbled (1 cup)
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
Coarse salt and ground pepper

Garlic-Marinated Chicken Cutlets

2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
Grilled Chicken Cobb Salad
 Serves 4
 

  1. In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
  2. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.

Garlic-Marinated Chicken Cutlets

  1. Make marinade: in a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
  2. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for grilled chicken cobb salad.


The Everyday Food television series is produced in association with Everyday Food Magazine. Everyday Food is a production of Martha Stewart Living Television in association with WETA-TV Washington, DC.
Funding has been provided by Ghirardelli, Florida Crystals, Imagine Natural Creations, and Solo Grips.

©2008 Martha Stewart Living Omnimedia Inc and Greater Washington Educational Telecommunications Association.
All rights Reserved.

Originally Published December 30, 2008 | Last Modified December 30, 2008