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Paleo Grilled Chicken Cobb Salad

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This Paleo Grilled Chicken Cobb Salad is a healthy and flavorful meal packed with tender grilled chicken, fresh vegetables, crispy beef , creamy avocado, and a zesty homemade Honey Dijon dressing. Perfect for those following a Paleo, gluten-free, or dairy-free diet, this salad offers a satisfying combination of protein, healthy fats, and veggies. Enjoy it as a light yet filling lunch or dinner that’s full of taste and nutrients.

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 beef

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 the grill to medium-high heat and lightly oil the grate.

  • Season chicken breasts with salt and pepper, then grill for 6-7 minutes per side, or until fully cooked. Let rest for a few minutes before slicing thinly.

  • In a large bowl, toss mixed greens, hard-boiled eggs, avocado slices, cherry tomatoes, red onion, and crumbled beef.

  • In a small bowl, whisk together the Honey Dijon dressing ingredients until smooth and creamy.

  • Add grilled chicken slices to the salad and drizzle with the dressing. Toss gently to combine. Serve immediately, topped with dairy-free blue cheese, if desired.

Notes

  • For a vegetarian version, omit the chicken and beef and add plant-based protein such as chickpeas or grilled tofu.

  • If you prefer a spicier version, try adding jalapeños or red pepper flakes to the dressing.

  • Store leftover salad in an airtight container for up to 2 days, keeping the dressing separate to avoid soggy greens.