Paleo Grilled Chicken Cobb Salad That’s Fresh & Satisfying
A fresh, protein-packed Paleo Grilled Chicken Cobb Salad layered with smoky chicken, crisp veggies, creamy avocado, and a lemony vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
Ingredients
2 boneless, skinless chicken breasts
2 tbsp olive oil (plus 3 tbsp for dressing)
1 tbsp lemon juice (plus 1 tbsp for dressing)
2 garlic cloves, minced
1 tsp dried oregano
Salt and pepper to taste
4 strips sugar-free bacon
2 eggs
1 head romaine lettuce, chopped
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tsp Dijon mustard (sugar-free, for dressing)
Instructions
-
Marinate chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for 30 minutes.
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Grill chicken over medium-high heat for 6–7 minutes per side until cooked through. Let rest, then slice.
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Cook bacon in a skillet until crisp. Drain and crumble.
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Boil eggs for 8–9 minutes. Cool in ice water, peel, and slice.
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Prepare lettuce, avocado, tomatoes, and onion.
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Make dressing by whisking 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon, and 1 minced garlic clove.
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Assemble salad with lettuce as base, topped with chicken, eggs, bacon, avocado, tomatoes, and onion.
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Drizzle with dressing or serve on the side.
Notes
Add extra veggies for crunch, or use kale instead of romaine. Dressing can be doubled and stored in the fridge for up to 5 days.