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Since it’s no longer bearable to crank up the oven come dinnertime, so begins my hunt for an inventory of satisfying dinner salads to help beat the heat. In order to qualify as a “dinner salad,” said salad must keep all those who consume it full until breakfast. This loaded balsamic chicken Cobb salad from Half Baked Harvest definitely fits the bill.
This salad has all of the hallmarks of a classic Cobb: lots of greens, crispy bacon, hard-boiled eggs, juicy tomatoes, chunks of avocado, crumbled gorgonzola, and a tangy vinaigrette. And while this might seem like a lot of moving parts, bear in mind that other than frying up some bacon and grilling the chicken, it’s mostly assembly. To save some time, marinate the chicken a few days ahead, or grill it and keep it in the fridge until you’re ready to put it all together. Then you’re ready to go with a five-minute dinner.
What really sets this salad apart is the grilled, herbed chicken. To make the chicken, toss with olive oil, thyme, oregano, dill, paprika, lemon zest, lemon juice, salt, and pepper. Throw the marinated chicken on the grill, grill pan, or cast iron skillet until it’s cooked through and then let rest before thinly slicing and topping with homemade balsamic vinaigrette.
This protein-packed salad will keep you full until breakfast — although I’m not-so-secretly hoping there will be some left over for lunch.
→ Get the Recipe: Grilled Balsamic Chicken Cobb Salad from Half Baked Harvest