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Delicious Paleo Grilled Chicken Cobb Salad

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A classic Cobb salad gets a wholesome twist in this Paleo Grilled Chicken Cobb Salad. Packed with vibrant veggies, smoky grilled chicken, creamy avocado, and a variety of delicious toppings, this salad is fresh, satisfying, and nutrient-dense, keeping everything strictly Paleo-friendly.

Ingredients

4 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper, to taste

4 cups mixed greens (like romaine, spinach, and arugula)

2 medium tomatoes, diced

1 cucumber, sliced

1/2 red onion, thinly sliced

2 hard-boiled eggs, sliced

1 avocado, diced

1/2 cup cooked beef, crumbled

1/4 cup blue cheese (optional for non-strict Paleo eaters)

1/4 cup fresh parsley, chopped

For the dressing:

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper, to taste

Instructions

  1. Preheat your grill or grill pan over medium-high heat.
  2. Rub the chicken breasts with olive oil, then season with salt and pepper.
  3. Grill the chicken for 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Once cooked, remove from the grill and set aside to rest for a few minutes. Slice the chicken into thin strips.
  4. In a large salad bowl, combine the mixed greens, tomatoes, cucumber, red onion, hard-boiled eggs, avocado, crumbled beef, and parsley.
  5. Arrange the sliced chicken on top of the salad.
  6. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
  7. If using blue cheese, sprinkle it over the salad for an extra creamy touch.
  8. Serve immediately and enjoy!

Notes

  • Vegetarian Option: Skip the chicken and beef, and add extra avocado and hard-boiled eggs for a protein-packed vegetarian option.
  • Dressing Variations: Try substituting the Dijon mustard with a Paleo-friendly mayonnaise for a creamier dressing.
  • Grilled Vegetables: For extra flavor, grill some vegetables like zucchini, bell peppers, or asparagus to add to the salad.
  • Chicken Alternatives: If you prefer a different protein, swap the grilled chicken with grilled shrimp or steak.
  • Storage: This salad is best enjoyed fresh. However, you can store leftover salad components (without the dressing) in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until you’re ready to serve.
  • Reheating: If you’d like to reheat the chicken, simply warm it in a pan over low heat or in the microwave until heated through. Avoid reheating the salad itself, as the vegetables and avocado will wilt and become soggy.

Nutrition

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