Strawberry Cobb Salad Vertical

What You Need:


    • 1 c. store-bought ranch dressing
    • 1/2 bunch flat-leaf parsley
    • 3 tbsp. thinly sliced chives
    • 8 large basil leaves


    • 2 tbsp. extra-virgin olive oil
    • 2 6-oz. boneless skinless chicken breasts
    • kosher salt
    • Freshly ground black pepper
    • 2 romaine hearts, shredded
    • 12 strawberries, hulled and thinly sliced
    • 1 avocado, pitted, peeled and thinly sliced
    • 1/8 red onion thinly sliced
    • 4 oz. crumbled goat cheese
    • 2 oz. thinly sliced prosciutto
    • 1 hard-boiled egg, quartered

How To:

  1. Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
  2. Preheat oven to 350˚. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side. Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
  3. To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.
  4. Serve entire salad, family style, alongside remaining dressing.