Description
This Grilled Paleo Chicken Cobb Salad captures the essence of a fresh summer afternoon, combining smoky charred chicken with creamy avocados and the crunch of crisp greens, making it an indulgent yet clean and healthy meal.
Ingredients
1.5 lbs Organic Chicken Breasts
6 slices Sugar-Free Nitrate-Free Baco
4 large Pasture-Raised Hard-Boiled Eggs
6 cups Mixed Greens or Romaine Lettuce
1 cup Cherry Tomatoes, halved
2 medium Ripe Avocados, sliced
1/4 cup Red Onion, thinly sliced
1/3 cup Extra Virgin Olive Oil
2 tbsp Apple Cider Vinegar or Lemon Juice
1 tsp Dijon Mustard
1 tsp Raw Honey or Maple Syrup
2 tbsp Avocado Oil (for grilling)
Sea Salt and Black Pepper to taste
Instructions
- Start by patting the chicken breasts dry with paper towels. Rub them with avocado oil, sea salt, and cracked black pepper. Preheat your grill over medium-high heat
- Place the chicken on the grill and cook for about 6 to 7 minutes per side, until it reaches 165°F. Let it rest for 5 minutes before slicing
- Cook the bacon in a skillet over medium heat until crispy, then drain excess fat and crumble it
- Boil the eggs for about 9 to 10 minutes, cool in an ice bath, peel, and cut into halves or quarters
- In a jar, combine olive oil, vinegar, mustard, and honey. Whisk until emulsified and season with salt and pepper
- Place mixed greens in a serving bowl. Layer the sliced chicken, crumbled bacon, hard-boiled eggs, halved cherry tomatoes, sliced avocados, and red onions over the greens
- Drizzle the dressing over the salad just before serving and enjoy
Notes
Using a meat thermometer when grilling ensures chicken is cooked perfectly.
Squeeze lime juice over avocado slices to prevent browning if preparing in advance.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 215mg