Mediterranean Diet Friendly Cobb Salad with Avocado and Herb Vinaigrette

Total time45 min

Prep time20 min

Cook time20 min

Mediterranean Diet Friendly Cobb Salad with Avocado and Herb Vinaigrette

This vibrant Cobb salad layers crisp romaine with juicy tomatoes, cool cucumber, and creamy avocado in neat, colorful rows, topped with tender herb-marinated chicken and jammy soft-boiled eggs. The dressing is where it really shines: a bright whisk of extra virgin olive oil, lemon juice, Dijon, and a touch of honey, finished with fresh chives for a grassy, herbaceous lift. Crumbled feta adds salty, tangy pockets throughout, while crunchy sunflower seeds bring texture to every bite. Smoked paprika and garlic on the seared chicken give the whole plate a smoky depth that plays beautifully against the fresh vegetables and citrusy dressing. Built on olive oil, lean protein, whole vegetables, and simple pantry seasonings, it's a satisfying, well-balanced option for a Mediterranean-style table. Serve it family-style on a platter for an easy, good-for-you lunch or dinner that still feels indulgent.

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the eggs

4 large eggs

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp raw honey
1 tbsp fresh chives, finely chopped
¼ tsp salt
¼ tsp black pepper

For the salad

8 cups romaine lettuce, roughly chopped
2 ripe avocados, pitted and sliced
1 cup cherry tomatoes, halved
1 cup cucumber, sliced into half-moons
3 oz feta cheese, crumbled
¼ cup dry-roasted sunflower seeds

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture evenly over both sides of each breast, then drizzle with 1 tbsp olive oil.
2
Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into strips.

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