Grilled Chicken Cobb Salad with Honey
Savour a harmonious blend of flavours with our Honey-Grilled Chicken Cobb Salad! Imagine this: crispy bacon, tangy tomatoes, creamy avocado, crisp lettuce, and the flavour of hard-boiled eggs all paired with soft grilled chicken. But there’s still more! Our secret ingredient, a delicious honey vinaigrette that elevates every bite with the perfect amount of sweetness, is drizzled over this masterpiece. It’s a salad experience unlike any other, with each component harmonising to perfection to provide an amazing flavour. Prepare to revel in the deliciousness of our Honey-Grilled Chicken Cobb Salad, which is more than simply a lunch—it’s a gourmet adventure!”
Ingredients:
Dressing:
- 3 Tbsp melted raw honey (if solid)
- 1/4 cup dijon mustard
- 2 Tbsp fresh lemon juice or white vinegar
- 1/4 cup avocado oil
- 1/4 tsp sea salt
salad:
- 3–4 boneless skinless chicken breasts
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp avocado oil for the grill or pan
- 8 cups chopped romaine kale, or other greens, or a mix
- 3/4 cup cherry tomatoes, sliced thinly
- 1/2 red onion, thinly sliced
- 1 medium cucumber peeled and sliced
- 1 large avocado, thinly slice
- 8 slices beef cooked until crisp, and chopped or crumbled
- 6 hard boiled eggs, sliced
Directions:
- Using an immersion blender is another option, or you may whisk the dressing in a bowl and slowly trickle in the oil until it’s properly blended. If utilising a blender, put all the components in a tall container and process until thoroughly mixed. An immersion blender is what I like to use for a smoother, thicker dressing. After completion, reserve or store for later use.
- Season the chicken all over with the mixture of salt, pepper, garlic powder, and onion powder in a small bowl. Brush the grill (or grill pan) with oil after heating it to medium-high or medium-high heat. When it’s hot and bubbling, add the chicken and grill it for five minutes on each side, or until it’s cooked through. The chicken’s internal temperature should be 165°F. Transfer to a chopping board and reserve.
- Arrange the cooked and crumbled beef/chicken sliced hardboiled eggs, tomatoes, red onion, cucumber, and avocado on top of the salad greens in a large serving bowl. The grilled chicken can be thinly sliced and layered into the salad however preferred. Serve it on the side or drizzle the dressing over the top and toss. Have fun!
Notes:
In order to save time and weariness, I prefer to cook bigger batches of bacon in the oven. Adjust the oven temperature to 400°F and place parchment paper on a large baking sheet. After placing the bacon on the parchment paper, bake it for about 20 minutes, or until it reaches the desired doneness. Shake well with paper towels and cut or crumble.
**How I boil eggs: put the eggs in a big pot and pour cold water over the top of the eggs, about an inch over the eggs. After bringing to a roaring boil, lower the heat, and cover the pan. After ten minutes of this kind of steaming, rinse the eggs under cold water. As usual, peel and slice.