Grilled Chicken Cobb Salad
Description
A Grilled Chicken Cobb Salad is a hearty, colorful, and protein-packed meal that combines smoky grilled chicken with crisp romaine lettuce, creamy avocado, tangy blue cheese, crisp bacon, juicy tomatoes, and boiled eggs — all drizzled with a zesty homemade dressing.
It’s the perfect balance of freshness, crunch, and flavor — ideal for lunch, dinner, or meal prep.
Time Overview
Step Duration
Preparation 20 minutes
Cooking (chicken, bacon, eggs) 20 minutes
Assembling the salad 5–10 minutes
Total Time 45–50 minutes
Ingredients (Serves 4)
For the Salad:
2 large chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper — to taste
6 cups romaine lettuce, chopped
4 hard-boiled eggs, peeled and quartered
6 strips bacon, cooked and crumbled
1 avocado, sliced
1 cup cherry tomatoes, halved
½ cup blue cheese (or feta), crumbled
½ small red onion, thinly sliced (optional)
For the Dressing:
⅓ cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 clove garlic, minced
Salt and black pepper — to taste
Instructions
Step 1: Prepare the Chicken
Pat chicken dry and coat with olive oil, garlic powder, paprika, salt, and pepper.
Preheat a grill or grill pan to medium-high heat.
Grill chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
Remove and let it rest for 5 minutes, then slice thinly.
Step 2: Cook the Bacon and Eggs
Bacon: Cook in a skillet over medium heat until crisp (about 6–8 minutes). Drain on paper towels.
Eggs: Place in boiling water for 10 minutes, then transfer to an ice bath. Peel and quarter.
Step 3: Make the Dressing
In a small bowl or jar, whisk together:
Olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
Shake or whisk until emulsified.
Step 4: Assemble the Salad
On a large platter or in individual bowls, spread the chopped romaine as the base.
Arrange toppings in neat rows or sections:
Grilled chicken slices
Hard-boiled eggs
Bacon crumbles
Avocado slices
Cherry tomatoes
Blue cheese
Red onion (if using)
Drizzle dressing over the top or serve on the side.
Step 5: Serve
Toss lightly just before eating for a perfectly balanced bite of all the delicious ingredients.
Serving Tips
Serve with warm grilled bread or garlic toast.
For meal prep, store ingredients separately and add dressing right before serving.
Can be served cold or slightly warm (if chicken and bacon are freshly cooked).
Frequently Asked Questions (Q&A)
Q1. Can I use rotisserie chicken instead of grilled chicken?
Yes! Rotisserie chicken works great for a quicker version. Just shred or slice it and add it directly to the salad.
Q2. What can I substitute for blue cheese?
If you don’t like blue cheese, try feta, goat cheese, or even shredded cheddar for a milder flavor.
Q3. How can I make this salad healthier?
Use turkey bacon, skip the cheese, and reduce dressing quantity. You can also use Greek yogurt dressing instead of oil-based vinaigrette.
Q4. Can I grill the chicken ahead of time?
Absolutely. Grilled chicken can be stored in an airtight container in the fridge for up to 3 days. Slice just before serving.
Q5. How do I keep avocado from browning?
Toss avocado slices in a little lemon or lime juice before adding them to the salad.
Q6. What’s the best way to store leftovers?
Store components separately — especially the dressing — in airtight containers in the fridge for up to 2 days. Assemble when ready to eat.
Chef’s Tip:
For an extra smoky flavor, marinate the chicken in olive oil, lemon juice, garlic, and paprika for 30 minutes before grilling!