Almost Summer Grilled Chicken Cobb Salad
Poppy Seed Potato Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen green peas
- 2 (12-oz) pkg classic salad mix
- 1 (16-oz) pkg strawberries, sliced
- 2 avocados, thinly sliced
- 6 hard-cooked eggs, halved
- ½ red onion, thinly sliced
- 1 cup balsamic vinaigrette
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Brush chicken with oil, and season lightly with salt and pepper. Grill chicken, covered, 5 to 6 minutes per side or until done. Let stand 5 minutes; thinly slice.
- Cook peas according to package directions; cool slightly.
- Divide salad mix, strawberries, avocado, eggs, onion, and peas among 6 plates. Top with chicken, and drizzle with vinaigrette.
Side Dish Ingredients
- 1 (12-count) pkg potato rolls
- ¼ cup butter, melted
- 1 tsp poppy seeds
Side Dish Instructions
- Preheat oven to 350°F.
- Place potato rolls on a baking sheet; brush with melted butter and sprinkle with poppy seeds.
- Bake 10 minutes or until browned and toasted.
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