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.
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.)
Instructions
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.