Description
The Grilled Chicken Cobb Salad combines high-protein chicken with healthy fats from avocado, providing a balanced and incredibly satiating meal. It features smoky grilled chicken, crispy bacon, creamy avocados, fresh greens, and tangy blue cheese, presented in a vibrant and inviting way.
Ingredients
1.5 lbs Boneless, skinless chicken breasts
6–8 strips Thick-cut smoked baco
2 Hass avocados
4 large Hard-boiled eggs
1 large head Romaine lettuce
1 cup Cherry tomatoes, halved
1/2 cup Roquefort or high-quality Blue Cheese, crumbled
3 tablespoons Olive oil (for marinade)
1/2 cup Extra virgin olive oil (for dressing)
3 tablespoons Red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Sugar
Salt to taste
Pepper to taste
Instructions
- In a small bowl, whisk together three tablespoons of olive oil, juice of half a lemon, minced garlic, and oregano. Coat the chicken and let it marinate for at least 30 minutes
- Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side until cooked through. Let it rest for 10 minutes before slicing
- Cook bacon in a skillet until crispy. Boil eggs for 9 minutes and plunge into an ice bath
- Wash and tear the romaine lettuce, halve the cherry tomatoes, and slice the avocados
- In a mason jar, combine olive oil, red wine vinegar, Dijon mustard, sugar, salt, and pepper. Shake until emulsified
- Assemble the salad by laying the chopped lettuce, then arranging the sliced chicken, bacon, eggs, tomatoes, avocado, and blue cheese on top
Notes
To prevent the avocado from turning brown, squeeze lime or lemon juice over it just before serving.
For best texture, keep the dressing separate until just before serving.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 42 g
- Cholesterol: 245 mg