Grilled Chicken Cobb Salad
A refreshing and protein-packed salad featuring grilled chicken, crispy turkey bacon, creamy avocado, and a honey-Dijon dressing, perfect for summer meals or casual entertaining.
Ingredients
Salad Components
- 1 lb Grilled chicken (breasts or thighs) Boneless works best for easy slicing.
- 4-6 slices turkey bacon Turkey bacon is a leaner swap.
- 3-4 large Eggs Use pasture-raised if you prefer richer yolks.
- 1-2 units Avocado Hass recommended for creaminess.
- 6-8 cups Mixed greens A spring mix or romaine blend holds up well.
- 1 pint Cherry tomatoes, halved
- 1 cup Blue cheese, crumbled (optional) Goat cheese is a milder alternative.
Dressing
- 1-2 tbsp Honey Maple syrup works in a pinch.
- 1 tbsp Dijon mustard
- 3-4 tbsp Olive oil Use extra-virgin for flavor.
- to taste Salt
- to taste Pepper Freshly ground is best.
Instructions
Preparation
- Heat your grill (grill pan) to medium-high.
- Season chicken with salt and pepper and grill for 6–8 minutes per side, until an instant-read thermometer reads 165°F (74°C). Let rest for 5 minutes, then slice thinly.
- Cook turkey bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble or chop.
- Hard-boil eggs: place eggs in a pot, cover with water, bring to a boil, then turn off heat and let sit for 10–12 minutes. Cool under cold running water, peel, and slice.
Assembly
- In a large salad bowl, combine mixed greens, halved cherry tomatoes, sliced avocado, crumbled blue cheese (if using), sliced grilled chicken, crumbled turkey bacon, and sliced eggs.
Dressing
- In a small bowl, whisk together honey, Dijon mustard, olive oil, a pinch of salt, and freshly ground pepper until emulsified. Taste and adjust sweetness or tang.
- Drizzle dressing over the salad, toss gently to combine, and serve immediately.
Notes
For a lighter dressing, halve the olive oil and add 1–2 tbsp of Greek yogurt for creaminess. To make this dairy-free, skip the blue cheese and swap honey for agave if needed.