Paleo Grilled Chicken Cobb Salad (Print View)
Vibrant salad with seasoned grilled chicken, fresh vegetables, and classic Paleo-friendly Cobb toppings.
# What You Need:
→ Chicken Preparation
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 Components
07 - 6 cups mixed salad greens (romaine, arugula, spinach blend)
08 - 1 large avocado, diced
09 - 4 hard-boiled eggs, peeled and quartered
10 - 6 slices uncured bacon, cooked and crumbled (sugar-free, nitrite-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 and pepper to taste
# How-To Steps:
01 - Preheat grill to medium-high heat (approximately 375°F). Brush chicken breasts evenly with olive oil. Season both sides with sea salt, black pepper, garlic powder, and smoked paprika, pressing spices gently into meat.
02 - Place seasoned chicken on preheated grill. Cook for 6-7 minutes per side, flipping once, until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and let rest for 5 minutes before slicing into thin strips.
03 - While chicken grills, cook bacon until crispy (approximately 8-10 minutes), drain on paper towels and crumble. Peel and quarter hard-boiled eggs. Dice avocado, halve cherry tomatoes, thinly slice red onion, and slice cucumber.
04 - Spread mixed greens evenly across large serving platter or shallow bowl. Arrange prepared toppings in rows over greens: avocado quarters, cherry tomatoes, red onion slices, cucumber, crumbled bacon, and egg quarters.
05 - Combine extra-virgin olive oil, apple cider vinegar, Dijon mustard, and minced garlic in small bowl. Whisk vigorously until emulsified and smooth. Season with salt and pepper to taste.
06 - Arrange sliced grilled chicken atop salad. Drizzle dressing evenly over entire salad just before serving. Alternatively, serve dressing in small bowl on side for individual portioning. Serve immediately while chicken is warm.
# Expert Hints:
01 -
- You get that restaurant-style Cobb salad experience without any dairy or grains weighing you down
- The combination of warm grilled chicken and cool crisp vegetables creates the most satisfying texture contrast
02 -
- Letting the chicken rest before slicing is nonnegotiable—cutting it immediately will leave you with dry, tough meat that ruins the whole experience
- Whisk the dressing vigorously until it thickens slightly, which means the oil and vinegar have emulsified and will cling to the vegetables instead of pooling at the bottom
03 -
- Room temperature chicken cooks more evenly than cold chicken straight from the fridge
- Halve the cherry tomatoes just before serving so they dont become watery