Grilled Chicken Cobb Salad
Ingredients
For the chicken:
2 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & black pepper (to taste)
For the salad:
6 cups romaine lettuce, chopped
2 boiled eggs, halved or sliced
1 avocado, diced
1 cup cherry tomatoes, halved
½ cup cucumber slices (optional)
4 strips cooked bacon, crumbled
½ cup blue cheese (or feta) crumbles
½ cup corn (optional, grilled or canned)
For the dressing:
3 tbsp olive oil
2 tbsp red wine vinegar (or balsamic)
1 tsp Dijon mustard
1 tsp honey (optional)
Salt & pepper, to taste
Instructions
1. Grill the chicken
Rub chicken with olive oil, garlic powder, paprika, salt, and pepper.
Grill over medium heat 5–6 minutes per side until cooked through (internal temp 165°F / 74°C).
Let rest 5 minutes, then slice.
2. Prepare the salad base
On a large platter or bowl, spread the chopped romaine.
3. Arrange toppings
Place sliced chicken, boiled eggs, avocado, tomatoes, cucumber, bacon, cheese, and corn neatly in rows over the lettuce (classic Cobb style).
4. Make the dressing
Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
5. Serve
Drizzle dressing over the salad or serve on the side.
