Paleo Grilled Chicken Cobb Salad (Printable)

Grilled chicken, crisp vegetables, and smoky bacon tossed in tangy honey Dijon dressing for a satisfying grain-free meal.

# What You Need:

→ For the Salad

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - 6 cups mixed salad greens (romaine, spinach, arugula)
08 - 4 slices nitrate-free bacon
09 - 1 large avocado, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 red onion, thinly sliced
12 - 3 hard-boiled eggs, quartered
13 - 1/4 cup fresh chives, chopped

→ For the Honey Dijon Dressing

14 - 3 tablespoons extra virgin olive oil
15 - 1 tablespoon raw honey
16 - 1 tablespoon Dijon mustard (paleo-compliant)
17 - 2 tablespoons apple cider vinegar
18 - 1/4 teaspoon sea salt
19 - 1/8 teaspoon black pepper

# How To Make:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
03 - Grill chicken for 5–6 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
04 - While the chicken cooks, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
05 - Arrange salad greens in a large bowl or on a platter. Top with sliced grilled chicken, bacon, avocado, cherry tomatoes, red onion, hard-boiled eggs, and chives.
06 - In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.
07 - Drizzle the honey Dijon dressing over the salad just before serving. Toss gently if desired.

# Expert Tips:

01 -
  • The honey Dijon dressing hits that perfect sweet tangy place that makes you want to lick the bowl
  • Everything can be prepped ahead so weeknight dinner feels fancy without the effort
  • The combination of warm spiced chicken and cool crisp vegetables is incredibly satisfying
02 -
  • Letting the grilled chicken rest before slicing is crucial or all those delicious juices will run out onto your cutting board instead of staying in the meat
  • The dressing needs to be whisked vigorously until it thickens and turns opaque or it will separate on the salad
  • Arrange the toppings in rows rather than tossing everything together if you want that stunning restaurant presentation
03 -
  • Massaging a tiny bit of olive oil into the avocado slices prevents them from turning brown if you are prepping ahead
  • The spice rub works just as well on roasted chicken thighs if you do not feel like firing up the grill

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