Description
This Paleo Grilled Chicken Cobb Salad is best enjoyed fresh, when the chicken is slightly warm and the vegetables are crisp and cool.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 6 cups chopped romaine lettuce
- 2 hard-boiled eggs, sliced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup diced cucumber
- ½ cup turkey ham, diced
- ¼ cup thinly sliced red onion
- ¼ cup extra virgin olive oil (for dressing)
- 2 tablespoons fresh lemon juice (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1 small garlic clove, minced (for dressing)
- ½ teaspoon sea salt (for dressing)
- ¼ teaspoon black pepper (for dressing)
Instructions
- Season the Chicken: Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Let them rest for about 10–15 minutes. I like to do this while heating the grill, giving the spices time to soak into the meat.
- Grill to Perfection: Preheat your grill to medium-high heat. Place the chicken on the grates and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Prepare the Fresh Ingredients: While the chicken rests, chop the romaine, slice the eggs, dice the avocado, halve the tomatoes, and prepare the cucumber and turkey ham. Lay them out in neat rows for that classic Cobb presentation.
- Whisk the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified.
- Assemble the Salad: Arrange the romaine on a large platter or in a wide bowl. Top with sliced grilled chicken and line up the remaining ingredients across the lettuce. Drizzle with dressing just before serving, or serve it on the side.
Notes
- This salad is best enjoyed fresh.
- The chicken should be slightly warm while the vegetables are crisp and cool.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad plate
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg