Rosemary chicken Cobb salad

Food Friday is finally here, the best day of the week if you ask me. The weather has been making the steady climb back up towards spring temps and this has me craving quick and easy dinners that aren’t hot or too heavy. Which leads to a lot of salads. Now, before you think to yourself that’s boring or not filling, I think a great salad full of protein can make for a very filling dinner. Or if you’re still not convinced, a very hearty side dish or starter.

I recently revamped an old classic over here, adding in some rosemary balsamic marinated chicken (*I prefer to marinate the chicken for at least 12 hours in advance so be sure to set aside extra time for this part*) and a homemade greek yogurt ranch and can’t wait to make this healthy dish all spring long.

Rosemary Chicken Cobb Recipe:

Prep time: 10 minutes

Cook time: 30-40 minutes (depending on thickness of chicken)

Yields: 2-4 servings (if having for dinner then 2 servings, if serving alongside dinner 4 servings)


-3/4 head iceberg lettuce chopped

-1/2 avocado diced

-1 roma tomato or 2 handfuls grape tomatoes diced

-4 pieces of bacon fried and cut into 1/2 size pieces

-2 hard boiled eggs chopped up (wait until egg has cooled to chop up)

-2 pieces oven oven roasted (or grilled, even better!) rosemary balsamic chicken

Instructions: Begin by prepping rosemary balsamic chicken in oven. Next chop all salad ingredients and combine in large bowl and assemble ranch dressing per instructions below.

Greek Yogurt Ranch Dressing:

-1/3 cup greek yogurt

-3 tbsp. olive oil

-1 tbsp. mayonnaise

-1/2 tsp. worcestershire sauce

-1/2 tsp. white vinegar

-1 garlic clove, pressed

-1/2 tsp. dried dill

-1/2 tsp. parsley

-1/4 tsp. smoked paprika (regular paprika is fine in a pinch too)

-1/8 tsp. onion powder

-1/8 tsp. salt + pepper

Instructions: Combine all ingredients in a resealable bowl and top your salad, extra dressing will store in fridge for 1 week.

Rosemary Balsamic Marinated Chicken:

-2 chicken breasts

– 3 tbsp. balsamic vinegar

-2 tbsp. olive oil

-4/5 fresh rosemary sprigs

Instructions: Inside a large zip lock bag place your chicken, balsamic, olive oil and rosemary and shake well to combine. *I liked to marinate my chicken for at least 12 hours before but preferably overnight.* Preheat oven to 375 and cook on a baking sheet lined with greased parchment paper for 30-45 minutes or until chicken is no longer pink and juices run clear. Cut into strips and set aside to cool while you assemble the salad.

Cheers to a great, spring filled weekend. xo, jules


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