Paleo Grilled Chicken Cobb Salad (Print)
Vibrant salad with grilled chicken, fresh vegetables, and classic Cobb ingredients—all Paleo-friendly.
# 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 grill to medium-high heat (approximately 375°F). Brush chicken breasts with 1 tbsp olive oil, then season evenly with sea salt, black pepper, garlic powder, and smoked paprika on both sides.
02 - Place chicken on hot grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear. Remove from grill and let rest for 5 minutes before slicing into thin strips.
03 - While chicken grills, cook bacon until crisp (approximately 8-10 minutes), drain on paper towels, and crumble. Ensure hard-boiled eggs are ready, 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 salad bowl. Arrange sliced grilled chicken, avocado quarters, egg quarters, crumbled bacon, cherry tomatoes, red onion, and cucumber in neat rows over the greens.
05 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, and minced garlic until emulsified. Season with salt and freshly ground black pepper to taste.
06 - Drizzle dressing evenly over salad immediately before serving. Either toss gently to combine or serve dressing on the side for individual portioning. Serve at room temperature or slightly chilled.
# Expert Tips:
01 -
- The combination of warm grilled chicken and cool crisp vegetables creates perfect temperature contrast
- This salad stays fresh for hours making it ideal for meal prep or entertaining
- Every forkful offers different textures and flavors keeping each bite exciting
02 -
- Letting your grilled chicken rest before slicing is crucial, cutting too early will release all those delicious juices and leave you with dry meat
- The dressing tastes best if made at least 30 minutes ahead, giving the garlic time to mellow and flavors to meld together
03 -
- Pound your chicken breasts to even thickness before seasoning to ensure they cook uniformly and avoid dry edges
- Toast your bacon in the oven rather than frying for easier cleanup and more consistent crisping