Description
This Paleo-friendly grilled chicken Cobb salad is a wholesome, protein-packed meal loaded with fresh greens, crisp bacon, creamy avocado, and drizzled with a quick and flavorful honey Dijon dressing.
Ingredients
Dressing:
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3 Tbsp raw honey
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¼ cup Dijon mustard
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2 Tbsp lemon juice or white vinegar
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¼ cup avocado oil
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¼ tsp sea salt
Salad:
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1.5 lbs boneless, skinless chicken breasts
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Sea salt, black pepper, garlic powder, onion powder (to season chicken)
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6–8 cups salad greens (romaine, kale, or mix)
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1 cup cherry tomatoes, halved
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½ red onion, sliced
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1 cucumber, sliced
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1 avocado, sliced
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4 slices cooked turkey or beef bacon
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4 hard-boiled eggs, halved or quartered
Instructions
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Make the dressing: Whisk honey, mustard, lemon juice, avocado oil, and salt until smooth.
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Grill the chicken: Season chicken, grill until 165°F, rest, then slice.
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Cook bacon: Oven-bake at 400°F for 12–15 mins until crisp.
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Boil eggs: Boil, cool, peel, and slice.
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Prep veggies: Wash and chop greens, slice tomatoes, onion, cucumber, and avocado.
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Assemble: Layer greens, veggies, bacon, eggs, and chicken. Drizzle with dressing or serve it on the side.
Notes
- Use monk fruit syrup for keto, date paste for Whole30.
- Store dressing separately to keep salad fresh.
- Make ahead: chicken, eggs, and dressing can be prepped 1–2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course
- Method: Grilled, Assembled
- Cuisine: American