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Paleo Grilled Chicken Cobb Salad Recipe
Ben Carraoli

Paleo Grilled Chicken Cobb Salad Recipe

I love creating salads that are both healthy and satisfying, and this Paleo Grilled Chicken Cobb Salad 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.
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Prep Time 20 minutes
Cook Time 14 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. In a small bowl, whisk olive oil, Dijon mustard, honey (or maple syrup), apple cider vinegar, salt, and pepper. Whisk until creamy and smooth.
  4. 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.

Notes

  • 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.