Grilled Chicken Cobb Salad
Recipe Description
This Grilled Chicken Cobb Salad is a vibrant, protein-packed classic filled with smoky grilled chicken, crisp romaine, creamy avocado, juicy tomatoes, hard-boiled eggs, crispy bacon, and tangy blue cheese. It’s hearty enough to serve as a full meal but fresh enough to enjoy any time of the year. The flavors balance beautifully—savory chicken, salty bacon, creamy avocado and dressing, and the perfect crunch of vegetables.
Time Required
Prep Time: 20 minutes (washing, chopping, boiling eggs)
Cook Time: 15 minutes (grilling chicken + cooking bacon)
Total Time: 35 minutes
Serves: 4 as a main dish
Ingredients
For the Grilled Chicken
2 large boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
1 tsp salt
1 tsp lemon juice (optional)
For the Salad
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 large avocado, diced
4 large hard-boiled eggs, peeled & halved or chopped
6 slices bacon, cooked crispy & chopped
½ cup blue cheese crumbles (or feta if preferred)
½ cup cucumber, diced (optional)
¼ cup red onion, thinly sliced (optional)
For the Dressing (Classic Red Wine Vinaigrette)
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey or sugar
1 small garlic clove, minced
Salt & pepper, to taste
(You can also use ranch or blue cheese dressing if preferred.)
Instructions
1. Prepare the Chicken
Pat chicken dry.
In a bowl, mix olive oil, garlic powder, onion powder, paprika, salt, pepper, and lemon juice.
Rub seasoning all over chicken.
Heat grill or grill pan to medium-high.
Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
Let rest for 5 minutes, then slice.
2. Cook the Bacon
Place bacon in a cold pan.
Cook over medium heat until crispy (about 8–10 minutes).
Transfer to a paper towel; chop once cooled.
3. Prepare the Eggs
Place eggs in a pot with cold water.
Bring to a boil, turn off heat, cover, and let sit 10–12 minutes.
Cool in ice water, peel, and cut.
4. Assemble the Salad
On a large platter or individual bowls, arrange ingredients in rows:
Base of chopped romaine
Sliced grilled chicken
Halved cherry tomatoes
Diced avocado
Hard-boiled eggs
Crispy bacon bits
Blue cheese crumbles
Red onions or cucumber if using
5. Make the Dressing
Whisk olive oil, vinegar, Dijon, honey, garlic, salt, and pepper until emulsified.
Drizzle over salad right before serving or serve on the side.
Serving Tips
Serve immediately after dressing for best texture.
If meal-prepping, keep dressing and avocado separate until ready to eat.
Q & A (Frequently Asked Questions)
Q1: Can I make this Cobb salad ahead of time?
Yes—prepare all ingredients ahead except avocado (browns quickly) and dressing (adds moisture). Assemble just before serving or store ingredients in separate containers.
Q2: What can I use instead of blue cheese?
You can substitute:
Feta
Goat cheese
Shredded cheddar
Parmesan
Q3: How do I grill chicken without it drying out?
Use medium-high heat.
Don’t overcook—165°F is perfect.
Let chicken rest 5 minutes before slicing.
A quick marinade with oil and lemon helps keep it juicy.
Q4: Is this salad healthy?
Yes—it’s rich in lean protein, healthy fats (avocado), and nutrient-dense vegetables. Bacon and cheese add calories but can be reduced if desired.
Q5: What dressings pair best with Cobb salad?
Red wine vinaigrette (classic)
Ranch
Blue cheese
Honey mustard
Balsamic vinaigrettes