Description
This Grilled Chicken Cobb Salad is a fresh and hearty meal featuring perfectly grilled chicken breasts, crisp mixed greens, ripe avocado, tomatoes, hard-boiled eggs, crumbled blue cheese, and crispy bacon. Finished with a tangy red wine vinaigrette, this salad offers a balanced combination of protein, healthy fats, and vibrant vegetables, making it ideal 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 prepare for cooking the chicken breasts evenly.
- Prepare Chicken: Brush the chicken breasts with one tablespoon of olive oil on both sides to prevent sticking and enhance grilling.
- Season Chicken: Season the chicken evenly with one teaspoon each of salt and black pepper to add flavor.
- Grill Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes per side until they reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Rest Chicken: Remove the grilled chicken from the heat and set aside to rest for about 5 minutes, allowing juices to redistribute for better tenderness.
- Prepare Salad Base: While the chicken rests, wash and dry the mixed greens and place them in a large bowl as the foundation of the salad.
- Add Vegetables: Dice the tomatoes and avocado and add them to the mixed greens to provide color and creaminess.
- Add Eggs: Peel and slice the hard-boiled eggs, then incorporate them into the salad for protein and texture.
- Add Cheese: Crumble the blue cheese and add it to the salad for a tangy, creamy element.
- Cook Bacon: Cook bacon strips in a skillet over medium heat until crispy, crumble, and add to the salad to contribute savory crunch.
- Add Onion: Thinly slice the red onion and add to the bowl to enhance flavor with a slight sharpness.
- Make Dressing: In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, olive oil, and honey until well combined to create a flavorful dressing.
- Slice Chicken: Slice the rested grilled chicken into strips or bite-sized pieces for easy eating and add to the salad.
- Toss Salad: Drizzle the dressing over the salad and toss gently to ensure even coating of all ingredients.
- Serve: Serve the grilled chicken Cobb salad immediately to enjoy the freshness of the ingredients.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use fresh ingredients for best flavor and texture.
- Hard-boil eggs ahead of time to save preparation time.
- Adjust seasoning and dressing quantities to taste preferences.
- Bacon can be cooked in the oven or microwave if preferred over skillet.
