Californian 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 cobb salad thanks to the aromatic depth of Californian garlic.

Ingredients

  • FOR THE CHICKEN:

    1 1/2 pounds boneless skinless chicken breast, about 3 medium breasts

    1 lemon, zest and juice

    1/3 cup whole milk Greek yogurt

    1/4 cup olive oil

    1 tablespoon Single Origin by Simply Organic Californian Garlic

    1 teaspoon Single Origin by Simply Organic Spanish Paprika

    1 teaspoon Single Origin by Simply Organic German Parsley

    1/2 teaspoon Single Origin by Simply Organic Polish Thyme

    1/2 teaspoon sea salt

    Freshly ground Simply Organic Black Peppercorns, to taste

     

    FOR THE COCONUT 'BACON':

    2 tablespoons tamari

    1 tablespoon maple syrup

    2 teaspoons Single Origin by Simply Organic Spanish Paprika

    1/2 teaspoon Simply Organic Cayenne Pepper

    2 cups unsweetened coconut flakes

     

    FOR THE SALAD:

    8 ounces mixed leaf lettuces (we used baby red, green leaf, and butter lettuce), about 4 tightly packed cups

    1 pint cherry tomatoes, halved

    5 radishes, trimmed and cut into matchsticks, or 1 medium watermelon radish, cut into matchsticks

    5 mini cucumbers, thinly sliced

    4 eggs, soft-boiled

    1 cup coconut 'bacon'

    1 avocado, peeled and sliced

    1/2 cup California blue cheese, crumbled

     

    FOR THE DRESSING:

    1/2 cup olive oil

    1/3 cup fresh lemon juice

    1 teaspoon whole grain mustard

    1 teaspoon Single Origin by Simply Organic Californian Garlic

    Sea salt, to taste

    Freshly ground Simply Organic Black Peppercorns, to taste

Directions

    To Make 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.

    To Make the Coconut ‘Bacon’:

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

    To Make the Salad and Dressing:

    1. On a large platter, arrange salad ingredients, then top with sliced chicken.
    2. In a small jar with a tight fitting lid, combine all dressing ingredients  Shake until emulsified. Serve dressing beside salad, and enjoy.

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