Paleo Grilled Chicken Cobb Salad
Dive into a bowl of freshness with this Paleo Grilled Chicken Cobb Salad topped with a homemade Honey Dijon Dressing! Perfect for a healthy lunch or dinner.
Equipment
- Large Cast Iron Grill Pan (option to outdoor grill)
- Dash Deluxe Egg Cooker BY FAR the best way to make hard boiled eggs!!!
Ingredients
- 4 medium chicken breasts boneless and skinless
- 8 cups mixed greens e.g., romaine, arugula, baby spinach
- 4 hard-boiled eggs peeled and quartered
- 1 large avocado sliced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/2 cup cooked and crumbled bacon
- 1/4 cup dairy-free blue cheese crumbled (optional)
- Salt and pepper to taste
- Olive oil for grilling
For the Honey Dijon Dressing:
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup for strict paleo
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat and lightly oil the grate.
- Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side or until fully cooked. Let them rest for a few minutes before slicing thinly.
- In a large bowl, toss the mixed greens, hard-boiled eggs, avocado slices, cherry tomatoes, red onion, and crumbled bacon.
- In a small bowl, whisk together all the ingredients for the Honey Dijon Dressing until smooth and creamy.
- Add the grilled chicken slices to the salad and drizzle with the dressing. Toss gently to combine. Serve immediately, topped with crumbled dairy-free blue cheese, if desired.
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