Paleo Grilled Chicken Cobb Salad (Printable)
Wholesome Paleo Cobb with grilled chicken, avocado, bacon, eggs and tangy mustard-olive oil dressing.
# What You Need:
→ Meat
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
→ Salad
07 - 6 cups mixed salad greens such as romaine, arugula, and spinach
08 - 1 large avocado, diced
09 - 4 hard-boiled eggs, peeled and quartered
10 - 6 slices uncured bacon, cooked and crumbled, sugar-free and nitrate-free
11 - 1 cup cherry tomatoes, halved
12 - 1/2 small red onion, thinly sliced
13 - 1/2 cucumber, sliced
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon Paleo compliant Dijon mustard
17 - 1 clove garlic, minced
18 - Salt and pepper, to taste
# Directions:
01 - Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season evenly with sea salt, freshly ground black pepper, garlic powder, and smoked paprika.
02 - Place seasoned chicken breasts on the grill and cook for 6 to 7 minutes per side, until thoroughly cooked and juices run clear. Remove from heat and allow chicken to rest for 5 minutes before slicing thinly.
03 - While chicken is grilling, cook bacon in a skillet over medium heat until crisp; drain and crumble. Prepare hard-boiled eggs and quarter each. Chop the avocado, halve the cherry tomatoes, thinly slice the red onion, and slice the cucumber.
04 - Arrange mixed greens evenly across a large platter or salad bowl. Top attractively with diced avocado, cherry tomatoes, sliced onion, cucumber, crumbled bacon, quartered eggs, and sliced grilled chicken.
05 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, and season with salt and pepper to taste.
06 - Drizzle dressing over the plated salad just before serving, tossing gently to combine or serve dressing on the side as preferred.
# Expert Tips:
01 -
- This salad is the kind of meal that feels indulgent, but you secretly know it's all good-for-you ingredients.
- It's endlessly customizable and never fails to impress, whether for a solo lunch or sharing with friends on the patio.
02 -
- Never slice the chicken straight off the grill—letting it rest keeps all the juices where you want them.
- The simplest dressing, if whisked well, can surprise you with how much flavor it brings out in the greens.
03 -
- Lining your platter with a layer of paper towels under the greens keeps the salad from getting soggy if it sits out.
- A quick blast of lemon over the sliced avocado keeps it bright right up to serving time.