There’s something magical about a perfectly balanced salad that combines fresh, crisp greens, tender grilled protein, and a variety of toppings that create a symphony of flavors and textures. The Cobb salad has been a classic favorite since its inception in the 1930s, a late-night creation born from necessity at the famous Brown Derby restaurant in Hollywood. While the traditional version is loaded with indulgent ingredients, this Paleo Grilled Chicken Cobb Salad offers a lighter, healthier spin that doesn’t skimp on flavor.
Picture this: it’s a sunny afternoon, the grill is sizzling, and the aroma of smoky chicken wafts through the air. A burst of ripe, juicy tomatoes and the creamy richness of avocado make this salad feel like summer in a bowl. It’s not just food; it’s a nourishing experience. Whether you’re serving it for a family dinner, a weekend barbecue, or packing it for a wholesome work lunch, this recipe will quickly become a go-to in your repertoire.
Why You’ll Love This Recipe:
- Healthful and Nourishing: Packed with lean protein, healthy fats, and nutrient-rich vegetables, this salad aligns perfectly with Paleo principles while remaining hearty and satisfying.
- Customizable for Every Taste: Whether you like more greens or crave extra toppings, this recipe is versatile and allows for endless variations.
- Flavor-Packed Dressing: The Honey Dijon Dressing is tangy, sweet, and ties all the components together in the most delicious way.
- Meal Prep-Friendly: Most of the components can be prepared ahead, making it an excellent choice for busy weekdays or entertaining guests.
- Family Approved: Both kids and adults love the combination of flavors and textures.
Ingredients You’ll Need
For the Salad:
- 4 medium boneless, skinless chicken breasts
- 8 cups mixed greens (such as romaine, arugula, baby spinach)
- 4 hard-boiled eggs, peeled and quartered
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup cooked and crumbled turkey bacon
- Salt and pepper, to taste
- Olive oil, for grilling
For the Honey Dijon Dressing:
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup (for strict Paleo)
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
How to Make Paleo Grilled Chicken Cobb Salad
Step-by-Step Instructions:
1. Set Up the Grill:
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. There’s nothing like the charred flavor that a grill imparts to chicken—it’s a key element that elevates this dish.
2. Prepare the Chicken:
Pat the chicken breasts dry and season generously with salt and pepper. For an extra kick, sprinkle some garlic powder or paprika. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it juicy and tender.
3. Create the Salad Base:
Arrange the mixed greens in a large serving bowl or platter. Layer the toppings: creamy avocado slices, hard-boiled egg quarters, juicy cherry tomato halves, and vibrant red onion slivers. Sprinkle the crumbled turkey bacon over the top for a savory, smoky crunch.
4. Whisk Up the Dressing:
In a small bowl, combine olive oil, Dijon mustard, honey (or maple syrup), and apple cider vinegar. Whisk until emulsified. Taste and adjust seasoning with salt and pepper. The dressing is tangy with just a touch of sweetness—perfect for balancing the savory elements of the salad.
5. Assemble and Serve:
Arrange the sliced grilled chicken on top of the salad, drizzle the Honey Dijon Dressing over everything, and gently toss to combine. For a stunning presentation, serve the dressing on the side and let guests drizzle their own.
Helpful Tips:
- Grill Like a Pro: Ensure your grill is preheated to avoid sticking and get those beautiful grill marks. If using a stovetop grill pan, heat it over medium-high heat before adding the chicken.
- Perfectly Boiled Eggs: To make peeling easier, place boiled eggs in an ice water bath immediately after cooking.
- Ripen Your Avocado: If your avocado isn’t ripe yet, place it in a paper bag with a banana or apple for faster ripening.
- Customize It: Not a fan of turkey bacon? Swap it for beef bacon or skip it for a vegetarian version.
Details
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
- Diet: Paleo
Notes
- For a nut-free variation, ensure your dressing ingredients are nut-free, as some Dijon mustards may contain traces.
- Store any leftovers in separate airtight containers to maintain freshness.
Nutritional Information
Approximately 420 calories per serving.
Frequently Asked Questions
Can I use a different protein?
Absolutely! Grilled shrimp, beef, or even roasted chickpeas can make wonderful substitutes while keeping the dish Paleo-friendly.
How long does the dressing last?
Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake well before using.
Can I make this salad in advance?
Yes, but keep the dressing and avocado separate until ready to serve to prevent the greens from wilting and the avocado from browning.
Storage Instructions
Refrigerate the salad components in individual airtight containers. This way, they’ll stay fresh for up to 3 days. Assemble and dress the salad just before eating for the best taste and texture.
Related Recipes
If you loved this Paleo Grilled Chicken Cobb Salad, here are more recipes to explore:
Conclusion
This Paleo Grilled Chicken Cobb Salad is the ultimate meal for those who love fresh, wholesome ingredients without sacrificing flavor. With its perfect balance of protein, veggies, and a zesty homemade dressing, it’s a crowd-pleaser for every occasion. Whether you’re a seasoned Paleo eater or just looking for a delicious, healthy meal, this salad is a must-try.
Happy cooking, and enjoy every bite of this fresh, vibrant creation!
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Paleo Grilled Chicken Cobb Salad
Description
There’s something magical about a perfectly balanced salad that combines fresh, crisp greens, tender grilled protein, and a variety of toppings that create a symphony of flavors and textures. The Cobb salad has been a classic favorite since its inception in the 1930s, a late-night creation born from necessity at the famous Brown Derby restaurant in Hollywood. While the traditional version is loaded with indulgent ingredients, this Paleo Grilled Chicken Cobb Salad offers a lighter, healthier spin that doesn’t skimp on flavor.
Picture this: it’s a sunny afternoon, the grill is sizzling, and the aroma of smoky chicken wafts through the air. A burst of ripe, juicy tomatoes and the creamy richness of avocado make this salad feel like summer in a bowl. It’s not just food; it’s a nourishing experience. Whether you’re serving it for a family dinner, a weekend barbecue, or packing it for a wholesome work lunch, this recipe will quickly become a go-to in your repertoire.
Ingredients
For the Salad:
- 4 medium boneless, skinless chicken breasts
- 8 cups mixed greens (such as romaine, arugula, baby spinach)
- 4 hard-boiled eggs, peeled and quartered
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup cooked and crumbled turkey bacon
- Salt and pepper, to taste
- Olive oil, for grilling
For the Honey Dijon Dressing:
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup (for strict Paleo)
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Instructions
1. Set Up the Grill:
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. There’s nothing like the charred flavor that a grill imparts to chicken—it’s a key element that elevates this dish.
2. Prepare the Chicken:
Pat the chicken breasts dry and season generously with salt and pepper. For an extra kick, sprinkle some garlic powder or paprika. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it juicy and tender.
3. Create the Salad Base:
Arrange the mixed greens in a large serving bowl or platter. Layer the toppings: creamy avocado slices, hard-boiled egg quarters, juicy cherry tomato halves, and vibrant red onion slivers. Sprinkle the crumbled turkey bacon over the top for a savory, smoky crunch.
4. Whisk Up the Dressing:
In a small bowl, combine olive oil, Dijon mustard, honey (or maple syrup), and apple cider vinegar. Whisk until emulsified. Taste and adjust seasoning with salt and pepper. The dressing is tangy with just a touch of sweetness—perfect for balancing the savory elements of the salad.
5. Assemble and Serve:
Arrange the sliced grilled chicken on top of the salad, drizzle the Honey Dijon Dressing over everything, and gently toss to combine. For a stunning presentation, serve the dressing on the side and let guests drizzle their own.
Notes
- For a nut-free variation, ensure your dressing ingredients are nut-free, as some Dijon mustards may contain traces.
- Store any leftovers in separate airtight containers to maintain freshness.
