Greek Cobb Salad
Servings 4
Equipment
- Grill Pan
Ingredients
Marinated Chickpeas:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves of garlic, minced
- 2 tsp fresh parsley, chopped
- ½ tsp dried oregano
- ½ tsp dried dill
- ¼ tsp dried thyme
- ¼ tsp dried mustard
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 (15 oz) can of garbanzo beans (chickpeas), drained & rinsed **Try to remove as many chickpea skins as possible.
Chicken:
- 1 boneless skinless chicken breast, cut into 3 equal pieces
- Greek seasoning blend, to taste **Click on the link for the recipe
Other Ingredients:
- 2 eggs, hard-boiled **Click the link up above for the instructions
- 8 oz Romaine Lettuce, chopped
- A handful of grape tomatoes, halved
- ½ ripe avocado, peeled & diced
- ½ English cucumber, diced
- ½ cup marinated artichoke hearts
- ¼ cup roasted red pepper slices
- ¼ cup kalamata olives, halved
- ¼ red onion, sliced thinly **Soak slices in ice water for a few minutes if the flavor is too strong
- ¼ cup feta cheese, crumbles
- Greek Vinaigrette **Click the link up above for the recipe
Instructions
- Make the Greek vinaigrette–click the link for the recipe. Set aside to allow flavors to mingle for at least 30 minutes.
- Prepare the marinated chickpeas by combining the olive oil, red wine vinegar, garlic, parsley, oregano, dill, thyme, mustard, and crushed red pepper flakes in a bowl, then season with sea salt and freshly cracked pepper, to taste; whisk until well combined. Add the drained garbanzo beans to the mixture and toss to coat. Set aside, stirring occasionally, to allow flavors to mingle for at least 30 minutes. Side Note: You won't need all of the marinated chickpeas for this salad. Store the remaining in an airtight container in the refrigerator.
- Prepare the chicken by cutting the chicken breast in half crosswise, then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken. Season both sides of the chicken pieces with the Greek seasoning blend.
- Heat a grill pan over medium-high heat. Coat well with olive oil cooking spray. Grill the chicken pieces for 4-5 minutes, then flip over and continue to grill for another 4-5 minutes, or until cooked through. Set aside on a cutting board to rest for 10 minutes before slicing into bite-sized pieces.
- Prepare the hard-boiled eggs--click the link for instructions.
- Prepare the salad by lining a large serving plate or bowl with chopped romaine lettuce. Layer the top of the lettuce with the grilled chicken, marinated chickpeas, hard-boiled eggs, tomatoes, avocado, cucumber, artichoke hearts, roasted red pepper, kalamata olives, red onion slices, and feta cheese.
- Drizzle the well-whisked vinaigrette on top, to taste, then toss to coat and serve. Enjoy!