Do Share Recipe

I love creating salads that are both healthy and satisfying, and this Paleo Grilled Chicken Cobb Salad Recipe quickly became one of my favorites. After making it, I was amazed at how fresh and flavorful every bite tasted. The combination of grilled chicken, crisp vegetables, and a tangy Honey Dijon Dressing makes it perfect for lunch or dinner. It’s simple to prepare, yet feels special enough for guests.

I can confidently say this salad is a game-changer for anyone who loves wholesome, paleo-friendly meals. You can also enjoy similar textures in a Crispy Rice with Spicy Shrimp Salad Recipe for a seafood-inspired twist or try the rich flavors in a Sesame Garlic Ramen Noodles Recipe for an Asian-style lunch option.

Ingredients

Here’s what you’ll need to make this delicious salad. Each ingredient has a reason for being in the recipe, and I’ve added pro tips to help you get the best results.

4 medium chicken breasts, boneless and skinless – choose fresh chicken for juicier results.
8 cups mixed greens (romaine, arugula, baby spinach) – avoid frozen spinach; fresh greens give better texture.
4 hard-boiled eggs, peeled and quartered – make them a day ahead for convenience.
1 large avocado, sliced – ripen it perfectly for creamy texture.
1 cup cherry tomatoes, halved – use ripe, firm tomatoes for sweetness and crunch.
1/2 cup red onion, thinly sliced – soak in cold water for 5 minutes to reduce sharpness.
1/2 cup cooked and crumbled bacon – adds smoky flavor; cook until crisp.
1/4 cup dairy-free blue cheese, crumbled (optional) – enhances flavor without dairy.
Salt and pepper to taste – season each component for balanced taste.
Olive oil for grilling – keeps chicken moist and prevents sticking.

For the Honey Dijon Dressing:

1/4 cup olive oil – forms a smooth, rich base.
2 tablespoons Dijon mustard – adds tangy flavor.
2 tablespoons honey or maple syrup – natural sweetness; use maple for strict paleo.
2 tablespoons apple cider vinegar – balances richness with acidity.
Salt and pepper to taste – adjust for flavor preference.

Note: Serves 4 generously.

Variations

You can easily tweak this salad to fit different diets or tastes:

Dairy-free: skip the blue cheese or use dairy-free alternatives.
Extra protein: add grilled shrimp or salmon instead of chicken.
Flavor boost: sprinkle fresh herbs like parsley or chives on top.
Spicy kick: add a few slices of jalapeño or drizzle sriracha in the dressing.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 14 minutes
Total Time: 34 minutes

Equipment You Need

Large cast iron grill pan – for perfectly grilled chicken.
Measuring cups and spoons – ensures accurate ingredient portions.
Mixing bowls with lids – convenient for tossing and storing salad.
Whisk – for making smooth dressing.
Mandolin slicer and food chopper set – for evenly sliced veggies.

How to Make Paleo Grilled Chicken Cobb Salad Recipe?

Prepare the Chicken

I like to season my chicken with salt and pepper before grilling. Preheat your grill to medium-high and lightly oil the grate. Grill chicken 6-7 minutes per side until fully cooked, then let it rest a few minutes before slicing thinly.

Assemble the Salad Base

In a large bowl, combine mixed greens, hard-boiled eggs, avocado slices, cherry tomatoes, red onion, and crumbled bacon. Toss gently so ingredients are evenly distributed.

Make the Dressing

In a small bowl, whisk olive oil, Dijon mustard, honey (or maple syrup), apple cider vinegar, salt, and pepper. Whisk until creamy and smooth.

Combine and Serve

Layer the sliced grilled chicken on top of the salad and drizzle with the Honey Dijon Dressing. Toss gently to coat, and add optional dairy-free blue cheese if desired. Serve immediately for the best flavor and texture.

Additional Tips for Making this Recipe Better

I always let the chicken rest after grilling; it stays juicier and more flavorful.
Slicing avocado right before serving prevents browning.
I like chilling my greens briefly in the fridge for a refreshing crunch.
Toasting bacon a little extra gives it a satisfying crisp without burning.

How to Serve Paleo Grilled Chicken Cobb Salad Recipe?

I serve this salad in a large shallow bowl to show off the colorful layers. Garnish with extra chopped herbs or a sprinkle of paprika for visual appeal. Pair with a light vinaigrette or a chilled glass of sparkling water for a refreshing meal.

Nutritional Information

Here’s a rough idea of what you get per serving:

Calories: 420 kcal – a satisfying, filling meal.
Protein: 35g – keeps you energized and full.
Carbohydrates: 12g – mainly from fresh vegetables.
Fat: 25g – healthy fats from avocado, olive oil, and bacon.

Make Ahead and Storage

Storing

This salad is best enjoyed fresh, but you can store components separately. Keep grilled chicken, dressing, and vegetables in airtight containers in the fridge for up to 2 days.

Freezing

I don’t recommend freezing the full salad, as avocado and greens lose texture. Chicken can be frozen separately for up to 3 months.

Reheating

Reheat chicken gently in the microwave or oven before adding to fresh greens. Avoid reheating the salad as a whole to maintain freshness.

Why You’ll Love This Recipe?

I love this salad for many reasons:

Quick and easy: ready in just over 30 minutes, perfect for busy days.
Nutrient-packed: full of protein, healthy fats, and fresh veggies.
Paleo-friendly: fits clean eating and gluten-free diets effortlessly.
Customizable: swap ingredients to suit your taste or dietary needs.
Flavorful and filling: the combination of smoky bacon, creamy avocado, and tangy dressing makes every bite satisfying.

Ben Carraoli