Paleo Grilled Chicken Cobb Salad
Ingredients
- 4 medium chicken breasts, boneless and skinless
- 8 cups mixed greens (e.g., romaine, arugula, baby spinach)
- 4 hard-boiled eggs, peeled and quartered
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ½ cup cooked and crumbled bacon
- ¼ cup dairy-free blue cheese, crumbled (optional)
- Salt and pepper, to taste
- Olive oil for grilling
For the Honey Dijon Dressing:
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or maple syrup for strict paleo)
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Directions
1. Grill the Chicken:
Preheat your grill to medium-high heat and lightly oil the grate.
Season the chicken breasts with salt and pepper. Grill for 6-7 minutes per side or until fully cooked. Let the chicken rest for a few minutes before slicing it thinly.
2. Assemble the Salad:
In a large bowl, toss the mixed greens, hard-boiled eggs, avocado slices, cherry tomatoes, red onion, and crumbled bacon.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, Dijon mustard, honey (or maple syrup), apple cider vinegar, salt, and pepper until smooth and creamy.
4. Finish the Salad:
Add the sliced grilled chicken to the salad and drizzle with the honey Dijon dressing. Toss gently to combine. Serve immediately, topped with crumbled dairy-free blue cheese, if desired.
Tips:
- For a quicker option, use a grill pan or cast-iron skillet if cooking indoors.
- Adjust the sweetness of the dressing by using more or less honey/maple syrup based on preference.