Description

This Paleo Grilled Chicken Cobb Salad is a clean, protein-packed meal featuring juicy grilled chicken, creamy avocado, crisp greens, and a tangy honey Dijon dressing. Perfect for lunch or dinner, it’s a gluten-free, dairy-free, and paleo-friendly twist on the classic Cobb salad—healthy, hearty, and bursting with fresh flavors.

Ingredients

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For the Salad:

4 medium boneless, skinless chicken breasts
8 cups mixed greens (romaine, arugula, baby spinach
4 hard-boiled eggs, peeled and quartered
1 large avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup cooked and crumbled bacon
1/4 cup dairy-free blue cheese, crumbled (optional)
Salt and pepper to taste
Olive oil (for grilling)

For the Honey Dijon Dressing:

1/4 cup olive oil
2 tbsp Dijon mustard
2 tbsp honey (or maple syrup for strict paleo)
2 tbsp apple cider vinegar
Salt and pepper to taste

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Instructions

Preheat grill to medium-high and lightly oil the grate.
Season chicken breasts with salt and pepper. Grill for 6–7 minutes per side until fully cooked. Let rest for a few minutes, then slice thinly.
In a large serving bowl, combine mixed greens, hard-boiled eggs, avocado slices, cherry tomatoes, red onion, and crumbled bacon.
In a separate bowl, whisk together all dressing ingredients until emulsified and creamy.
Add grilled chicken slices to the salad. Drizzle with the honey Dijon dressing and gently toss.
Top with optional dairy-free blue cheese if desired, and serve immediately.

Notes

For strict paleo, use maple syrup instead of honey and ensure all ingredients are compliant.
Great for meal prep: Store components separately and assemble when ready to eat.
Swap red onion with pickled onions for a flavor twist.