Description
This Paleo Grilled Chicken Cobb Salad is a delicious and healthy meal option packed with protein, healthy fats, and plenty of veggies. It’s perfect for those following a paleo diet and is gluten-free, dairy-free, and low-carb. The combination of grilled chicken, crispy bacon, fresh vegetables, and a tangy honey Dijon dressing makes it a satisfying and flavorful dish.
Ingredients
Scale
Salad:
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp avocado oil for the grill or pan
- 8 cups chopped romaine, kale, or other greens
- 3/4 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 medium cucumber, peeled and sliced
- 1 large avocado, thinly sliced
- 8 slices bacon, cooked until crisp and chopped or crumbled
- 6 hard-boiled eggs, sliced
Dressing:
- 3 tbsp raw honey, melted (if solid)
- 1/4 cup Dijon mustard
- 2 tbsp fresh lemon juice or white vinegar
- 1/4 cup avocado oil
- 1/4 tsp sea salt
Instructions
- Prepare the Dressing: In a bowl, whisk together the honey, Dijon mustard, lemon juice, avocado oil, and sea salt until well combined. Set aside.
- Season the Chicken: In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Season the chicken breasts evenly with the mixture.
- Grill the Chicken: Heat your grill or grill pan to medium-high heat and brush with avocado oil. Once hot, add the chicken and grill for about 5 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest.
- Assemble the Salad: In a large serving bowl, layer the salad greens with the tomatoes, red onion, cucumber, avocado, crispy bacon, and sliced hard-boiled eggs. Thinly slice the grilled chicken and add it to the salad.
- Dress and Serve: Drizzle the dressing over the top of the salad and toss to combine. Serve immediately and enjoy!
Notes
- Cook Bacon in the Oven: For easier cleanup, cook the bacon in the oven at 400°F for about 20 minutes, or until crispy. Drain on paper towels before chopping.
- Hard-Boil Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and let them steam for 10 minutes. Run under cold water before peeling.
- Make Ahead: You can prep the dressing, cook the bacon, and hard-boil the eggs ahead of time. Store them in the refrigerator until ready to assemble the salad.
- Whole30 Compliant: To make this salad Whole30 compliant, replace the honey in the dressing with date paste or omit it altogether.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 363 kcal
- Sugar: 9g
- Sodium: 702mg
- Fat: 27g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
Keywords: Paleo Grilled Chicken Cobb Salad