Lunch / Dinner
Greek Cobb Salad
This Greek cobb is a fresh spin on the original and borrows many components from it, like lettuce, tomato, grilled chicken, and eggs. But in this Mediterranean adaptation, crunchy cucumber, red onion, briny feta cheese, pepperoncini, olives, fresh mint, and dill make their way into the bowl. A tangy red wine vinaigrette with garlic and oregano ties everything together.
As if the salad wasn’t satisfying enough, serve it with the cool as a Cucumber-Yogurt Soup. Packed with fresh mint and dill it’s a match made in heaven. This pairing creates a menu that can’t be beat!
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, TOSS:
Did you know?
The original cobb salad, made famous by the Brown Derby restaurant in Hollywood, was originally created to use up leftovers.
Preheat grill to medium-high. Brush grill grate with oil.
For the vinaigrette, whisk together vinegar, lemon juice, 3 Tbsp. oil, garlic, and oregano; season with salt and pepper.
For the salad, toss tenders with 2 Tbsp. vinaigrette, then grill, covered, until cooked through, 3 minutes per side. Transfer tenders to a plate, tent with foil, and let rest 5 minutes. Chop tenders, then toss with any residual juices. Reduce grill heat to medium.
Grill pitas until marks appear, 1 minute per side. Cut pitas into 6 wedges.
Combine romaine, mint, and dill and arrange in a large serving dish.
Arrange eggs, tomatoes, feta, olives, red onion, pepperoncini, cucumber, chicken, and pitas on same dish; drizzle vinaigrette over the top.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 6g 30%
Cholesterol 202mg 67%
Sodium 968mg 40%
Carbs 32g 10%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.