Paleo Grilled Chicken Cobb Salad (Print Version)

Seasoned grilled chicken over mixed greens with avocado, eggs, bacon, and fresh vegetables in a light vinaigrette.

# 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
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 and pepper to taste

# Steps:

01 - Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season generously with sea salt, black pepper, garlic powder, and smoked paprika, ensuring even coating on both sides.
02 - Place seasoned chicken on grill and cook for 6-7 minutes per side until fully cooked through and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into thin strips.
03 - While chicken grills, cook bacon until crispy, then crumble. Hard-boil eggs, peel and quarter. Dice avocado, halve cherry tomatoes, thinly slice red onion, and slice cucumber.
04 - Spread mixed salad greens evenly across a large serving platter or shallow bowl as the foundation.
05 - Arrange sliced grilled chicken, quartered eggs, diced avocado, cherry tomatoes, red onion, cucumber, and crumbled bacon in neat rows over the greens for classic Cobb presentation.
06 - Whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, and minced garlic in a small bowl until emulsified. Season with salt and pepper to taste.
07 - Drizzle dressing evenly over salad immediately before serving. Toss gently to combine or serve dressing on the side for individual portioning.

# Expert Tips:

01 -
  • You get all the classic Cobb flavors without the dairy or processed ingredients that usually come along for the ride
  • The grilled chicken stays juicy and flavorful, thanks to a simple spice rub that transforms everything
  • This salad fills you up for hours without making you feel weighed down or sluggish afterward
02 -
  • Never skip resting the chicken after grilling—those five minutes redistribute the juices and prevent all that flavor from ending up on your cutting board instead of in your salad
  • The dressing tastes infinitely better if you let it sit for 10 minutes before using, giving the garlic time to mellow and meld with the other flavors
03 -
  • If your chicken breasts are uneven in thickness, pound them gently between two sheets of parchment paper so they cook evenly and you don't end up with dry edges
  • Invest in a good meat thermometer—taking the guesswork out of when chicken is done will change your grilling game forever

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