Paleo Grilled Chicken Cobb Salad (Printable Version)

Fresh grilled chicken, crisp bacon, avocado, and eggs over mixed greens with honey Dijon dressing

# What You Need:

→ For the Salad

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon black pepper
07 - 6 cups mixed salad greens (romaine, spinach, arugula)
08 - 4 slices nitrate-free bacon
09 - 1 large avocado, sliced
10 - 1 cup cherry tomatoes, halved
11 - ½ red onion, thinly sliced
12 - 3 hard-boiled eggs, quartered
13 - ¼ cup fresh chives, chopped

→ For the Honey Dijon Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon raw honey
16 - 1 tablespoon Dijon mustard (paleo-compliant)
17 - 2 tablespoons apple cider vinegar
18 - ¼ teaspoon sea salt
19 - ⅛ teaspoon black pepper

# How-To Steps:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
03 - Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
04 - While the chicken cooks, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
05 - Arrange salad greens in a large bowl or on a platter. Top with sliced grilled chicken, bacon, avocado, cherry tomatoes, red onion, hard-boiled eggs, and chives.
06 - In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.
07 - Drizzle the honey Dijon dressing over the salad just before serving. Toss gently if desired.

# Helpful Tips:

01 -
  • You get that perfect combination of warm grilled chicken and cool crisp greens in every bite
  • The honey Dijon dressing ties everything together with just the right amount of tang and sweetness
02 -
  • Let the chicken rest for at least 5 minutes before slicing to keep all the juices inside
  • The dressing can be made up to three days ahead and stored in the refrigerator
03 -
  • Invest in a good meat thermometer to avoid overcooking the chicken
  • Chill your salad bowl in the freezer for 10 minutes before assembling to keep everything extra crisp

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