Paleo Grilled Chicken Cobb Salad
20m prep 15m cook 35m ready
A hearty grilled chicken Cobb salad with crisp bacon, hard-boiled eggs, avocado, and fresh vegetables. Perfect for a satisfying meal.
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Ingredients
- boneless skinless chicken breasts
- 680 g boneless skinless chicken breasts
- 4.93 ml sea salt
- 2.46 ml black pepper
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 14.8 ml avocado oil
- 1.89 L chopped romaine kale or other greens or a mix chopped
- 177 ml cherry tomatoes halved
- 0.5 red onion thinly sliced
- 1 med cucumber peeled and sliced
- 1 large avocado thinly sliced
- 8 bacon cooked until crisp and chopped or crumbled
- 6 hard boiled eggs sliced
- 1 Honey Dijon Dressing (opens in new tab)
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 98.9 mg
- Iron: 3.51 mg
- Magnesium: 95 mg
- Phosphorus: 666 mg
- Potassium: 1280 mg
- Zinc: 3.39 mg
Let's Cook
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Step 1.
Combine the salt, pepper, garlic and onion powder in a small bowl and season the chicken all over. Heat your grill (or a grill pan) to medium/med-high heat and brush with the oil. Once sizzling hot, add chicken and grill about 5 minutes per side or until just cooked through. Internal temperature of the chicken should reach 165°F. Remove to a cutting board and set aside. In a large serving bowl, layer the salad greens with the tomatoes, red onion, cucumber, avocado, cooked and crumbled bacon, and sliced hardboiled eggs. Thinly slice the grilled chicken and layer into the salad as desired. Drizzle the dressing over the top and toss, or serve it on the side. Enjoy!
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