Paleo Grilled Chicken Cobb Salad (Print Version)
Grilled chicken, avocado, bacon, eggs and mixed greens with a zesty apple cider vinaigrette for a nourishing Paleo meal.
# Ingredient List:
→ 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, 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 Dijon mustard (ensure Paleo compliant)
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, black pepper, garlic powder, and smoked paprika.
02 - Place chicken on grill and cook for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from heat, let rest for 5 minutes, then slice thinly.
03 - While chicken cooks, crisp bacon in a skillet until golden and drain excess fat. Hard-boil eggs, peel, and quarter. Prepare avocado, cherry tomatoes, red onion, and cucumber as described.
04 - Arrange mixed salad greens on a large serving platter or bowl. Neatly top with avocado, cherry tomatoes, sliced onion, cucumber, bacon crumbles, quartered eggs, and sliced grilled chicken.
05 - In a small mixing bowl, whisk extra-virgin olive oil, apple cider vinegar, Dijon mustard, and minced garlic until well blended. Season with salt and pepper to taste.
06 - Drizzle dressing over salad just before serving and toss gently, or serve dressing on the side for guests to add as desired.
# Expert Advice:
01 -
- The smoky aroma of freshly grilled chicken tastes like a backyard party on a plate.
- You can toss everything together in minutes and feel strangely accomplished every time.
02 -
- I used to skip letting the chicken rest, which always made it tough — now it’s always juicy.
- Making the dressing in advance lets the flavors meld, so don’t rush that step if you have time.
03 -
- Pat chicken dry before seasoning for perfect grill marks and flavor.
- A little smoked paprika in the dressing is an unconventional addition that ties the salad together beautifully.