Cobb Salad with Herb-Rubbed Chicken

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp ground pepper
• 1/4 tsp kosher salt
• 2 (8 ounce) boneless, skinless chicken breasts, trimmed
• 1/3 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 2 tsp champagne vinegar
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 6 cup baby kale
• 2 medium ripe avocados, sliced
• 2 large hard-boiled eggs, sliced
• 2 slices cooked bacon, crumbled
• 1/2 cup crumbled feta cheese
• 10 strawberries, quartered

Instructions

1. Preheat grill to medium-high.
2. To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub the mixture over chicken.
3. Oil the grill rack. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 5 to 6 minutes per side. Transfer the chicken to a clean 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.
5. To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.