Paleo Grilled Chicken Cobb Salad (Print)
Vibrant salad with grilled chicken, fresh vegetables, and classic Paleo toppings for wholesome meals.
# 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 & pepper, to taste
# How To Make It:
01 - Preheat the grill to medium-high heat. Brush chicken breasts with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika, ensuring even coverage on both sides.
02 - Place chicken on the hot grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly across the grain.
03 - While chicken grills, cook bacon until crispy and drain on paper towels. Hard-boil eggs, 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 bowl, creating a bed for the toppings.
05 - Arrange the toppings in rows over the greens: sliced chicken, bacon crumbles, hard-boiled egg quarters, avocado, cherry tomatoes, red onion, and cucumber.
06 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, and minced garlic until emulsified. Season with salt and pepper to taste.
07 - Drizzle dressing evenly over the salad just before serving. Alternatively, serve dressing on the side and toss individual portions.
# Expert Tips:
01 -
- The combination of warm spiced chicken and cool crisp vegetables creates that perfect temperature contrast that makes salads feel substantial
- Everything can be prepped ahead, meaning you can assemble a stunning dinner in under ten minutes on busy weeknights
02 -
- Letting the chicken rest for those full 5 minutes is the difference between juicy and dry meat
- The dressing tastes better if made at least 30 minutes ahead, giving the garlic time to mellow
03 -
- Room temperature chicken cooks more evenly and prevents that dry, overcooked exterior
- Mixing a spoonful of the dressing with the chicken before serving adds an extra layer of flavor