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

Scale

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.