Paleo Grilled Chicken Cobb Salad (Printable)
Vibrant salad with seasoned grilled chicken, crisp greens, avocado, eggs, and bacon—made Paleo-friendly.
# What You’ll Need:
→ Meat
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
07 - 6 cups mixed salad greens (romaine, arugula, spinach)
08 - 1 large avocado, diced
09 - 4 hard-boiled eggs, peeled and quartered
10 - 6 slices uncured bacon, cooked and crumbled (sugar-free, nitrate-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 & pepper, to taste
# How To Make It:
01 - Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season evenly with salt, pepper, garlic powder, and smoked paprika.
02 - Place chicken on grill and cook for 6–7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
03 - While chicken grills, cook bacon until crispy, hard-boil eggs if not already prepared, and chop vegetables into bite-sized pieces.
04 - Spread mixed greens evenly across a large serving platter or shallow bowl.
05 - Place avocado, cherry tomatoes, red onion, cucumber, crumbled bacon, hard-boiled eggs, and sliced grilled chicken in rows over the greens.
06 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, and minced garlic until emulsified. Season with salt and pepper to taste.
07 - Drizzle dressing over salad just before serving. Either toss gently to combine or serve dressing on the side.
# Expert Advice:
01 -
- You get that perfect restaurant style presentation without spending hours in the kitchen
- The combination of warm grilled chicken and cool crisp vegetables creates satisfying textures in every bite
02 -
- Letting the chicken rest before slicing is non negotiable otherwise all those delicious juices end up on your cutting board instead of in your salad
- Adding the dressing right before serving prevents the greens from wilting and keeps those vegetables perfectly crisp
03 -
- Cook your bacon in the oven at 400 degrees for 15 minutes for perfectly crispy results without the mess of stovetop splattering
- Invest in a good salad spinner because water clinging to greens will make your dressing slide right off instead of coating every leaf