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Paleo Grilled Chicken Cobb Salad

A colorful salad featuring grilled chicken, mixed greens, avocado, and a creamy honey Dijon dressing that's quick and healthy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Paleo
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, grilled and sliced Grill until cooked through.
  • 4 cups mixed greens (lettuce, spinach, arugula)
  • 1 pieces avocado, diced Choose ripe avocados.
  • 2 pieces tomatoes, diced
  • 1/2 pieces cucumber, sliced
  • 1/2 cup cooked bacon, crumbled Can substitute with turkey bacon.
  • 2 pieces hard-boiled eggs, sliced
  • 1/4 cup red onion, thinly sliced
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • to taste Salt and pepper

Method
 

Preparation
  1. Grill the chicken breasts until cooked through and slice them.
  2. Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a bowl.
Assembly
  1. In a large salad bowl, combine mixed greens, diced avocado, tomatoes, cucumber, bacon, hard-boiled eggs, and red onion.
  2. Top the salad with sliced grilled chicken and drizzle with honey Dijon dressing.
  3. Toss gently and serve immediately.

Notes

Let your chicken rest for a few minutes after grilling for that juicy, tender bite. Store leftovers in the fridge for 2-3 days. Keep the dressing separate until serving.