Paleo Grilled Chicken Cobb Salad with Honey Dijon Dressing

A vibrant and hearty salad featuring grilled chicken, creamy avocado, boiled eggs, and a sweet-tangy dressing, perfect for family dinners.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Paleo

Calories: 450

Ingredients Method Notes

Ingredients

Salad Components

2 pieces grilled chicken breasts, sliced Grill over medium-high heat until the internal temperature reaches 165 °F. Let the chicken rest 5 minutes before slicing.
4 cups mixed greens Use a sturdy mix like romaine and baby kale to hold the weight of the toppings without wilting.
1 piece avocado, diced Choose an avocado that yields slightly to gentle pressure. Toss diced avocado in a splash of lemon juice if you plan to prep ahead to avoid browning.
2 pieces boiled eggs, chopped For creamy yolks, boil eggs for 9 minutes, then plunge into ice water. Peel gently to keep whites intact.
1 cup cherry tomatoes, halved Use ripe tomatoes for sweetness. If they are super juicy, drain excess liquid so your salad does not become watery.
1/2 cup crumbled bacon Cook bacon until crisp and drain on paper towels. Crumble just before serving to keep it crunchy.
1/4 cup blue cheese, crumbled Buy a small chunk and crumble yourself. It melts more pleasantly into the salad than pre-crumbled varieties.

Dressing

1/4 cup olive oil Use extra virgin olive oil for dressings for the best flavor. Measure carefully for emulsification.
2 tablespoons Dijon mustard Dijon adds tang and helps the dressing emulsify. If you prefer milder, use 1 tablespoon and increase honey slightly.
2 tablespoons honey Use a mild honey to balance the mustard. Honey makes the dressing family-friendly and helps marry flavors.
1 tablespoon apple cider vinegar Apple cider vinegar gives a gentle brightness. Use white wine vinegar for a subtler note if you prefer.
Salt and pepper to taste Season components lightly as you build. Taste the finished salad and adjust seasoning just before serving.

Method

Preparation

In a large bowl, combine mixed greens, grilled chicken, avocado, boiled eggs, cherry tomatoes, bacon, and blue cheese.
In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy your healthy meal!

Notes

Leftovers store well when you keep the components separate. Store in an airtight container for up to 3 days. Consider prepping everything on a Sunday for easy weeknight meals.