California Garlic Rubbed Grilled Chicken Cobb Salad

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 45 mins
  • Makes: 4-6 servings

Grilled chicken, fresh salad, and coconut bacon? All of these elements come together to create a truly unique salad thanks to the aromatic depth of Californian Garlic.



    For the Chicken:

    1. In a large bowl, add lemon juice, zest, yogurt, olive oil and spices and salt and pepper and whisk together to combine. Add chicken, tossing to coat, then cover and refrigerate for at least 15 minutes, or up to 2 hours.
    2. Once chicken has marinated, oil grill grates and preheat grill to medium high. Remove chicken from marinade, letting excess marinade drip off, and grill for about 7 minutes on each side. Remove from the grill and tent with foil while you prepare the salad.
    3. To make the dressing, combine all ingredients in a small jar with a tight fitting lid. Shake until emulsified.
    4. Arrange all of the salad ingredients on a large platter, then top with sliced chicken. Serve dressing on the side and enjoy.

    For the Coconut ‘Bacon’:

    1. Preheat oven to 350 degrees and line a baking tray with parchment paper. Whisk tamari, maple syrup, smoked paprika and cayenne (if using) in a medium bowl, then add coconut, tossing to coat.
    2. Spread coconut into an even layer on baking sheet and bake for about 10 to 12 minutes, flipping flakes halfway through, until golden brown. Let cool until crisp.

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