Paleo Grilled Chicken Cobb Salad (Printable)
Grilled chicken, crisp bacon, avocado, and fresh greens with tangy honey Dijon dressing for a satisfying grain-free meal.
# What You Need:
→ Salad Components
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - 6 cups mixed salad greens (romaine, spinach, arugula)
08 - 4 slices nitrate-free bacon
09 - 1 large avocado, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 red onion, thinly sliced
12 - 3 hard-boiled eggs, quartered
13 - 1/4 cup fresh chives, chopped
→ Honey Dijon Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon raw honey
16 - 1 tablespoon Dijon mustard (paleo-compliant)
17 - 2 tablespoons apple cider vinegar
18 - 1/4 teaspoon sea salt
19 - 1/8 teaspoon black pepper
# Directions:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
03 - Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
04 - While the chicken cooks, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
05 - Arrange salad greens in a large bowl or on a platter.
06 - Top with sliced grilled chicken, bacon, avocado, cherry tomatoes, red onion, hard-boiled eggs, and chives.
07 - In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.
08 - Drizzle the honey Dijon dressing over the salad just before serving. Toss gently if desired.
# Expert Suggestions:
01 -
- You get that perfect smoky-sweet combination that makes salads actually exciting to eat
- Everything can be prepped ahead, making weeknight dinners feel effortless
02 -
- Letting the chicken rest for those five minutes makes all the difference between juicy and dry meat
- The dressing tastes better after sitting for 10 minutes, so make it first and let the flavors meld
03 -
- Dry your salad greens completely after washing so the dressing actually clings to every leaf
- Slice the avocado right before serving to keep it from browning