Description
A delicious and hearty Grilled Chicken Cobb Salad featuring perfectly grilled chicken breasts, fresh mixed greens, diced tomatoes and avocado, hard-boiled eggs, crispy bacon, blue cheese, and a tangy homemade red wine vinaigrette. This salad is a balanced meal combining protein, healthy fats, and fresh vegetables, perfect for a nutritious lunch or dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Salad
- 4 cups mixed greens
- 2 medium tomatoes, diced
- 1 avocado, diced
- 2 hard-boiled eggs, sliced
- 1/2 cup blue cheese, crumbled
- 4 strips bacon, cooked and crumbled
- 1/4 cup red onion, thinly sliced
Dressing
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 1 teaspoon honey
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot and ready for cooking the chicken.
- Brush Chicken: Brush the chicken breasts evenly on both sides with one tablespoon of olive oil to keep them moist during grilling.
- Season Chicken: Season both sides of the chicken breasts with one teaspoon of salt and one teaspoon of black pepper for basic but flavorful seasoning.
- Grill Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
- Rest Chicken: Remove the grilled chicken from the heat and let it rest about 5 minutes to allow juices to redistribute and keep the meat tender.
- Prepare Salad Base: While the chicken is resting, wash and dry the mixed greens and place them into a large salad bowl.
- Add Vegetables: Dice the tomatoes and avocado, then add them to the greens in the bowl for fresh texture and flavor.
- Add Eggs: Peel and slice the hard-boiled eggs, then arrange the slices on top of the salad mixture.
- Add Cheese: Crumble the blue cheese and sprinkle it over the salad for a creamy and tangy element.
- Cook Bacon: Cook bacon strips in a skillet over medium heat until crispy. Drain excess fat, crumble the bacon, and add it to the salad.
- Add Onion: Thinly slice the red onion and add it to the salad for a sharp, zesty contrast.
- Make Dressing: Whisk together red wine vinegar, Dijon mustard, olive oil, and honey in a small bowl or jar until well combined to create a balanced, flavorful vinaigrette.
- Slice Chicken: Slice the rested grilled chicken breasts into strips or bite-sized pieces and add them to the salad bowl.
- Toss Salad: Drizzle the homemade dressing over the salad ingredients and toss gently to combine everything evenly.
- Serve: Serve the grilled chicken Cobb salad immediately to enjoy the fresh, vibrant flavors and textures.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute blue cheese with feta or goat cheese if preferred.
- Hard-boil the eggs the day before to save time during meal prep.
- Adjust the amount of dressing to taste or serve on the side for guests.
- For a lower fat option, use turkey bacon instead of pork bacon.
