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Paleo Grilled Chicken Cobb Salad

  • Author: Martha
  • Total Time: 45 minutes

Description

Paleo Grilled Chicken Cobb Salad is a fresh, vibrant dish that combines the best of lean protein, crisp vegetables, and healthy fats. Grilled chicken breast, seasoned to perfection, forms the main protein base, offering a smoky and savory flavor. The salad features a colorful mix of fresh greens, such as romaine and spinach, paired with avocado for a creamy, rich texture. Crisp bacon, hard-boiled eggs, and a variety of vegetables like tomatoes, cucumber, and red onion add a satisfying crunch and depth of flavor. Topped with a Paleo-friendly dressing, this salad is light yet filling, offering a balance of nutrition and taste, perfect for anyone following a Paleo lifestyle.

Ingredients

Scale

Here’s what you’ll need to make the Paleo Grilled Chicken Cobb Salad:

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh lemon juice (optional)

For the Salad:

  • 6 cups mixed greens (arugula, spinach, romaine, or a combination)
  • 1 avocado, diced
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 2 hard-boiled eggs, peeled and quartered
  • 1/2 cup red onion, thinly sliced (optional)
  • 1/2 cup sliced cucumber
  • 1/4 cup fresh parsley, chopped (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 teaspoon Dijon mustard (ensure it is Paleo-compliant)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey (optional, for a touch of sweetness)
  • Salt and pepper to taste

Ingredient Highlights

  • Grilled Chicken: The chicken breasts are marinated with olive oil and spices before grilling, making them tender, flavorful, and a perfect source of lean protein.
  • Mixed Greens: A colorful assortment of greens like spinach, arugula, and romaine creates the ideal base for this vibrant salad.
  • Avocado: A creamy, nutrient-dense addition that not only provides healthy fats but also complements the other fresh ingredients.
  • Tomatoes and Cucumbers: These vegetables add crispness, juiciness, and a refreshing flavor to the salad.
  • Hard-Boiled Eggs: A great source of protein and healthy fats, eggs also add texture and richness to the salad.
  • Homemade Dressing: This easy-to-make dressing combines olive oil, vinegar, Dijon mustard, and lemon juice, making it both tangy and savory without any store-bought, processed ingredients.

Instructions

Step-by-Step Instructions

Prepare the Grilled Chicken:

  1. Marinate the Chicken: In a small bowl, mix together the olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Rub the seasoning mixture over the chicken breasts, ensuring they are well-coated. Let the chicken marinate for at least 15 minutes, or up to 2 hours if you have time. You can also drizzle some fresh lemon juice over the chicken for an extra burst of flavor.
  2. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Once hot, place the chicken breasts on the grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove the chicken from the grill and allow it to rest for 5 minutes before slicing it into thin strips or bite-sized pieces.

Prepare the Salad Ingredients:

  1. Prepare the Vegetables: While the chicken is marinating or grilling, prepare the salad ingredients. Slice the cucumber, halve the cherry tomatoes, and quarter the hard-boiled eggs. Dice the avocado and set aside. If you’re using red onion, thinly slice it.
  2. Assemble the Salad: In a large salad bowl, combine the mixed greens, cucumber, tomatoes, avocado, hard-boiled eggs, and optional red onion. Toss gently to mix the ingredients.

Make the Dressing:

  1. Combine the Dressing Ingredients: In a small bowl or jar, whisk together the olive oil, red wine vinegar (or apple cider vinegar), Dijon mustard, lemon juice, honey (if using), salt, and pepper. Taste and adjust seasoning as needed.

Assemble and Serve:

  1. Top the Salad: Once the chicken has rested and been sliced, arrange the chicken slices on top of the salad. Drizzle the dressing over the salad, or serve it on the side for each person to add their preferred amount.
  2. Garnish and Serve: Optionally, sprinkle fresh parsley on top for extra flavor and color. Serve immediately, or refrigerate the salad (without dressing) for meal prep.
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes

Nutrition

  • Serving Size: 4
  • Calories: 450-500 kcal
  • Fat: 30g
  • Carbohydrates: 18g
  • Protein: 30g

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Find it online: https://quickerbites.com/paleo-grilled-chicken-cobb-salad/