Description
Sizzling Paleo Grilled Chicken Cobb Salad combines lean proteins and crisp greens for a low-carb Mediterranean-inspired feast. Packed with fresh ingredients and zesty flavors, you’ll savor each nutrient-dense bite of this wholesome summer dish.
Ingredients
Scale
Protein:
- 4 medium chicken breasts (boneless and skinless)
- 4 hard-boiled eggs (peeled and quartered)
- 1/2 cup cooked and crumbled bacon
- 1/4 cup dairy-free blue cheese (optional)
Vegetables and Greens:
- 8 cups mixed greens (romaine, arugula, baby spinach)
- 1 large avocado (sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (thinly sliced)
Dressing Ingredients:
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or maple syrup for strict paleo)
- 2 tablespoons apple cider vinegar
- Salt to taste
- Pepper to taste
- Olive oil for grilling
Instructions
- Heat grill to medium-high (375-400°F) and lightly lubricate the cooking surface to prevent sticking.
- Apply seasoning to chicken breasts with salt and pepper, ensuring even coverage across the entire surface.
- Grill chicken for 6-7 minutes per side, checking internal temperature reaches 165°F for safe consumption.
- Allow grilled chicken to rest 3-4 minutes, then slice thinly against the grain to maintain tenderness.
- Prepare salad base by combining mixed greens with chopped hard-boiled eggs, sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Crisp and crumble bacon pieces, scattering them over the salad for added texture and flavor.
- Whisk honey, dijon mustard, olive oil, and vinegar in a small bowl until dressing becomes smooth and emulsified.
- Arrange sliced grilled chicken atop the prepared salad ingredients.
- Drizzle honey dijon dressing over the salad, gently tossing to ensure even distribution.
- Optional: Sprinkle dairy-free blue cheese crumbles for an extra flavor dimension.
- Serve immediately to maintain salad’s fresh and crisp texture.
Notes
- Marinate chicken in advance with herbs like rosemary or thyme for deeper flavor infusion and more tender meat.
- Use sugar-free bacon or turkey bacon to reduce saturated fat and make the dish lighter for health-conscious eaters.
- Swap eggs with roasted chickpeas for a vegan-friendly protein alternative that maintains the salad’s nutritional balance.
- Allow chicken to rest after grilling to prevent moisture loss, ensuring juicy and succulent meat slices when added to the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 180 mg