Paleo Grilled Chicken Cobb Salad (Print Version)

Vibrant salad with seasoned grilled chicken, bacon, eggs, avocado, and fresh vegetables over mixed greens

# What You Need:

→ Meat

01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika

→ Salad

07 - 6 cups mixed salad greens (romaine, arugula, spinach)
08 - 1 large avocado, diced
09 - 4 hard-boiled eggs, peeled and quartered
10 - 6 slices uncured bacon, cooked and crumbled (sugar-free, nitrate-free)
11 - 1 cup cherry tomatoes, halved
12 - 1/2 small red onion, thinly sliced
13 - 1/2 cucumber, sliced

→ Dressing

14 - 3 tbsp extra-virgin olive oil
15 - 1 tbsp apple cider vinegar
16 - 1 tsp Dijon mustard (Paleo compliant)
17 - 1 clove garlic, minced
18 - Salt and pepper, to taste

# How To Make It:

01 - Preheat the grill to medium-high heat. Brush chicken breasts with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika on both sides.
02 - Place seasoned chicken on the grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing into thin strips.
03 - While chicken grills, cook bacon until crispy and crumble into pieces. Hard-boil eggs, peel, and quarter. Dice avocado, halve cherry tomatoes, thinly slice red onion, and slice cucumber.
04 - Spread mixed salad greens evenly across a large serving platter or shallow bowl.
05 - Arrange grilled chicken slices, avocado quarters, cherry tomatoes, red onion, cucumber, bacon crumbles, and hard-boiled egg quarters in rows over the greens for classic Cobb presentation.
06 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, and minced garlic until emulsified. Season with salt and pepper to taste.
07 - Drizzle dressing over the salad immediately before serving. Toss gently to combine or serve dressing on the side for individual portioning.

# Handy Tips:

01 -
  • The smoky grilled chicken combined with creamy avocado and crispy bacon creates this incredible texture contrast that makes every bite exciting
  • Its one of those rare salads that actually satisfies everyone at the table even people who usually turn their nose up at salad greens
  • The homemade dressing comes together in seconds but tastes way better than anything store bought
02 -
  • Dont skip resting the chicken after grilling those juices need to redistribute or it will be dry
  • The salad greens matter so much here use fresh crisp ones not wilted bagged lettuce
  • Make the dressing right before serving and give it a good whisk right before you pour it
03 -
  • If your chicken breasts are really thick slice them horizontally before grilling so they cook through without drying out
  • Warm the plate or platter before building the salad it makes such a difference when the chicken hits the greens

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