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    Home > Blog > Chicken & Poultry > Strawberry Cobb Salad

    Strawberry Cobb Salad

    by Teri Lyn Fisher · Published: Apr 23, 2018 · Modified: May 25, 2020

    Jump to Recipe

    Strawberry cobb salad with dressing on the side.
    We’re starting the week off with a hearty salad. I really love loaded salads like this one, especially since you can customize them to your preference. Today we have our Strawberry Cobb Salad and I love it so much. This might not be the healthiest salad, but I really love the addition of the sliced strawberries. They add a nice balance to some of the richer ingredients like the prosciutto, goat cheese and avocado. This is a great weekday salad to take to work with you, but it also doubles as a potluck and brunch salad for a crowd really well. I cheated a little bit with the dressing by throwing my favorite store bought ranch dressing into a blender with some herbs….simple and delicious, but totally feel free to make your own! Enjoy! xx, Jenny

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    Strawberry cobb salad with dressing on the side.

    Strawberry Cobb Salad

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 15 minutes mins
    Servings: 4

      INGREDIENTS  

    Quick and easy green goddess dressing

    • 1 cup store-bought ranch dressing
    • ½ bunch flat-leaf parsley
    • 3 tablespoons thinly sliced chives
    • 8 large basil leaves

    salad

    • 2 tablespoons extra virgin olive oil
    • 2 (6 ounce) boneless, skinless chicken breasts
    • 2 romaine hearts, shredded
    • 12 strawberries, hulled and thinly sliced
    • 1 avocado, pitted, peeled and thinly sliced
    • ⅛ red onion thinly sliced
    • 4 ounces crumbled goat cheese
    • 2 ounces thinly sliced prosciutto
    • 1 hard boiled egg, quartered
    • salt and pepper to taste

      INSTRUCTIONS  

    • For dressing: Place all ingredients into a blender and blend until smooth. Set aside.
    • Preheat oven to 350˚F.
    • Pour oil into a skillet and place over medium-high heat. Season each chicken breast with salt and pepper and place onto the hot skillet.
    • Sear each breast on each side for 3 to 4 minutes. Transfer skillet to the oven and continue to cook the breasts, about 8 minutes. Remove from heat and transfer breasts to a cutting board. Allow breasts to rest for 7 to 10 minutes before slicing.
    • To assemble: Pour half of the dressing into a large mixing bowl and toss together with the shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, sliced strawberries, avocados, red onion, crumbled goat cheese, prosciutto, and quartered egg. Season entire salad with salt and pepper.
    • Serve entire salad, family style, alongside with remaining dressing.
    Calories: 709kcal Carbohydrates: 14g Protein: 30g Fat: 61g Saturated Fat: 14g Cholesterol: 143mg Sodium: 981mg Potassium: 874mg Fiber: 6g Sugar: 5g Vitamin A: 6141IU Vitamin C: 43mg Calcium: 109mg Iron: 3mg

     

    April 23, 2018 / 3 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Breakfast Poutine with Hollandaise Sauce
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    Reader Interactions

    April 23, 2018 / 3 Comments

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      5 from 1 vote (1 rating without comment)

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    1. Bryan

      April 24, 2018 at 2:21 am

      I make this and was great!

      Reply
      • Jenny Park

        April 24, 2018 at 12:43 pm

        Oh that’s good to hear! Love this one :)

        Reply
    2. Rocky Mountain Woman

      April 23, 2018 at 10:06 am

      I make something similar to this, but I like your version better! So beautiful!!

      Reply

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