An updated spin on the classic cobb salad which uses strawberries, feta and a light lemon vinaigrette plus the protein punch of herb-rubbed chicken, hard-boiled eggs, bacon and yummy avocado.
Preheat grill to medium-high. To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, ½ teaspoon pepper and ¼ teaspoon salt in a small bowl. Rub the mixture over chicken. Oil the grill rack. Grill the chicken until an instant read thermometer inserted in the thickest part registers 160°F, 6-7 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice. To prepare vinaigrette: Combine oil, lemon juice, vinegar, salt and pepper in a salad shaker or small jar with tight fitting lid and shake to combine. To assemble salad: Arrange salad greens, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.