Paleo Grilled Chicken Cobb Salad | JustWorthi

Paleo Grilled Chicken Cobb Salad

A Paleo Grilled Chicken Cobb Salad is a fresh and flavorful meal that checks all the boxes: protein-packed, veggie-loaded, and dressed with a creamy, tangy vinaigrette. Perfect for lunch, dinner, or meal prep, this salad is both satisfying and healthy!

Why You’ll Love This Recipe?

  • Healthy and Filling: Loaded with protein, healthy fats, and vibrant veggies.
  • Customizable: Swap in your favorite paleo-friendly ingredients.
  • Great for Meal Prep: Easy to assemble ahead for busy days.

Ingredients

Here’s what you’ll need:

  • Chicken breasts
  • Mixed greens (spinach, arugula, or romaine)
  • Cherry tomatoes, halved
  • Avocado, sliced
  • Hard-boiled eggs, quartered
  • Bacon, cooked and crumbled
  • Red onion, thinly sliced
  • Olive oil, lemon juice, Dijon mustard, garlic, and honey (for the dressing)

The full ingredient list and exact measurements are in the recipe card below.

Directions

Step 1: Grill the Chicken

Season chicken breasts with salt, pepper, and a sprinkle of garlic powder. Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

Step 2: Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a touch of honey (optional for sweetness). Taste and adjust seasoning as needed.

Step 3: Assemble the Salad

In a large bowl or platter, arrange a bed of mixed greens. Top with rows of cherry tomatoes, avocado slices, hard-boiled eggs, crumbled bacon, red onion, and sliced grilled chicken.

Step 4: Drizzle and Serve

Drizzle the dressing over the salad just before serving. Toss gently if desired, or let everyone assemble their portions.

Expert Tips and Tricks

  • Cook Bacon First: Use the rendered bacon fat to grill the chicken for added flavor.
  • Hard-Boiling Eggs: Place eggs in cold water, bring to a boil, then let them sit off heat for 10 minutes before cooling and peeling.
  • Prepping Ahead: Grill the chicken, cook the bacon, and boil the eggs ahead of time for easy assembly.

Recipe Variations and Possible Substitutions

  • Swap chicken for grilled shrimp, steak, or salmon.
  • Add roasted sweet potatoes or bell peppers for extra flavor.
  • For a dairy-free twist, omit cheese (if adding) and focus on creamy avocado for richness.

Serving and Pairing Suggestions

This salad is a complete meal on its own, but it pairs beautifully with a side of roasted vegetables or a bowl of paleo soup for added warmth and comfort. A sparkling water with lemon or herbal iced tea complements the fresh flavors perfectly.

Storage and Reheating Tips

Store components separately for best results. Keep the greens, grilled chicken, and dressing in airtight containers in the fridge for up to 3 days. Assemble just before serving to keep the salad fresh and crisp.

FAQs

1. Can I use store-bought dressing?
Yes, as long as it’s paleo-compliant! Look for dressings made without added sugar, dairy, or artificial ingredients.

2. How do I keep avocados from browning?
Squeeze fresh lemon juice over the avocado slices to prevent oxidation.

3. Can I make this without a grill?
Absolutely! Use a stovetop grill pan or bake the chicken in the oven at 375°F for 20-25 minutes.

4. Is this salad keto-friendly?
Yes! With minor adjustments (like skipping honey in the dressing), it fits perfectly into a keto diet.

Conclusion

This Paleo Grilled Chicken Cobb Salad is a delightful way to enjoy a hearty, nutritious meal without compromising on flavor. Whether you’re preparing it for a weeknight dinner or serving it at a gathering, this salad is sure to impress! Try it once, and it’ll quickly become a favorite in your rotation.

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A Paleo Grilled Chicken Cobb Salad is a fresh and flavorful meal that checks all the boxes: protein-packed, veggie-loaded, and dressed with a creamy, tangy vinaigrette. Perfect for lunch, dinner, or meal prep, this salad is both satisfying and healthy!

Paleo Grilled Chicken Cobb Salad

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  • Author: Jake
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: Paleo
  • Diet: Gluten Free

Description

This Paleo Grilled Chicken Cobb Salad is a healthy, protein-packed meal bursting with fresh flavors. With perfectly grilled chicken, crisp greens, creamy avocado, and a zesty paleo-friendly dressing, it’s a satisfying salad perfect for lunch or dinner.


Ingredients

Units Scale

For the Salad:

  • 2 boneless, skinless chicken breasts
  • 6 cups mixed greens (e.g., romaine, spinach, and arugula)
  • 1 avocado, sliced
  • 4 hard-boiled eggs, peeled and quartered
  • 6 slices nitrate-free bacon, cooked and crumbled
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup cucumber, sliced

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp honey (optional, for sweetness)
  • Salt and black pepper to taste

Instructions

  1. Prepare the Chicken:
    1. Preheat a grill or grill pan over medium-high heat.
    2. Season the chicken breasts with salt and black pepper.
    3. Grill the chicken for 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into strips.
  2. Make the Dressing:
    1. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, honey (if using), salt, and pepper. Set aside.
  3. Assemble the Salad:
    1. In a large serving bowl or platter, arrange the mixed greens as a base.
    2. Top with grilled chicken strips, avocado slices, hard-boiled eggs, crumbled bacon, cherry tomatoes, red onion, and cucumber.
  4. Dress and Serve:
    1. Drizzle the salad with the prepared dressing or serve it on the side.
    2. Toss gently before serving or allow guests to customize their portions.

Notes

  • Swap the bacon for turkey bacon for a leaner option.
  • Add grilled asparagus or roasted sweet potatoes for extra veggies.
  • Store leftover dressing in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 bowl (with dressing)
  • Calories: 420
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 30g
  • Saturated Fat: 7g
  • Unsaturated Fat: 23g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 200mg
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