Greek Cobb Salad

Since cleaning up our diet and focusing on real food and paleo, there have been a few steadfast options during dining out. It is usually fair to say that you will be able to find a grilled meat/fish with a side of wilted vegetables or a salad. Many salad with the title “chef’s” or “house” usually have little substance and don’t work as a meal. With the exception of a crab louis salad (best in the bay area), I can reliably count on a Cobb salad without cheese.

That being said, it isn’t often we find a variation on the Cobb, other than an occasional Tex Mex or Asian inspired salad including chipotle or wonton crisps, respectively. This Greek Cobb takes all of the things I love about Cobb salad and mixes it up with what I love most about salad. We think you’re going to like it as well. It will make enough salad for 6-8 servings, so it’s a great weekend or weeknight batch cook salad.

Ingredients
marinade
1 Tbsp lemon juice
1/4 tsp dried dill
1/4 tsp dried oregano
4 cloves garlic, pressed
1 Tbsp extra virgin olive oil
1 Tbsp liquid from jar of pepperoncini

the rest of it
4 chicken thighs, deboned, skinned, and diced
1 1/2 C diced tomato, seeds removed
1/2 C kalamata olives, chopped
8 oz prosciutto, chopped
4 hardboiled eggs, chopped
2 heads romaine lettuce, chopped
1/2 C fresh basil leaves, thinly sliced
6 pepperoncini, thinly sliced

salad dressing (optional)
3 Tbsp olive oil
2 Tbsp red wine vinegar

Method

Blend marinade ingredients in a small bowl, and dice chicken into 1/2″ cubes.

Pour over chicken and mix. Marinate in the refrigerator for at least 45 minutes, up to overnight.

Prepare lettuce, basil, and pepperoncini peppers.

Sauté chicken in a large skillet for 5-7 minutes, until cooked through. Allow to cool.

Serve salad either fully mixed, or carefully placed in rows. No matter the presentation, the final result will be delicious food.

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