Description
A wholesome, paleo-friendly version of the classic Cobb salad, featuring juicy grilled chicken, crispy bacon, creamy avocado, and a colorful mix of fresh vegetables, all topped with a tangy dressing. A nutritious and satisfying meal in every bite.
Ingredients
For the Paleo Grilled Chicken Cobb Salad:
- 2 large chicken breasts (boneless, skinless)
- 1 tablespoon olive oil (for grilling)
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1 large avocado, diced
- 4 large eggs (hard-boiled)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ¼ cup chopped fresh parsley (optional, for garnish)
For the Paleo Salad Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard (make sure it’s paleo-friendly)
- 1 teaspoon honey (optional)
- Salt and pepper to taste
- 1 teaspoon fresh lemon juice (optional, for extra brightness)
Instructions
Start by heating a grill pan or outdoor grill over medium-high heat. Rub the chicken breasts with olive oil, and season generously with salt and pepper. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). The chicken should have nice grill marks and be cooked through.
Once the chicken is done, remove it from the grill and let it rest for a few minutes before slicing it into strips or cubes. Resting the chicken helps retain its juices, ensuring that it remains tender and flavorful.
While the chicken is grilling, prep your salad ingredients. Start by washing and drying the mixed greens (arugula, spinach, or romaine work well). Place them in a large salad bowl.
Next, slice the cucumber, cherry tomatoes, and red onion. Set them aside to add to the salad later.
Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, and then simmering for 9-10 minutes. Once they’re done, remove the eggs from the pot and let them cool. Once cooled, peel and chop the eggs into quarters.
Finally, dice the avocado just before serving to prevent it from browning. You can sprinkle a little lemon juice over the avocado if desired to help preserve its color.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (if using), and salt and pepper to taste. If you want a more tangy flavor, you can add a squeeze of fresh lemon juice. Whisk until all the ingredients are well combined and the dressing is smooth.
You can adjust the dressing’s consistency by adding more olive oil if it’s too thick, or more vinegar for an extra zing. Taste and adjust the seasoning as needed.
Once the chicken has rested and all the ingredients are prepped, it’s time to assemble the salad. In the large salad bowl with the mixed greens, add the grilled chicken, sliced hard-boiled eggs, diced avocado, cucumber, cherry tomatoes, and red onion. Toss gently to combine.
Drizzle the homemade dressing over the salad and toss again until everything is evenly coated. If desired, sprinkle fresh parsley on top for added color and flavor.
Your Paleo Grilled Chicken Cobb Salad is now ready to serve! Enjoy it immediately while it’s fresh and crisp. This salad is perfect for a light lunch or dinner on its own, or it can be paired with a side of roasted sweet potatoes, paleo crackers, or a light soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 28-32g
- Carbohydrates: 15-18g
- Protein: 30-35g