Cobb Salad with Grilled Chicken

Here’s a fresh and filling Cobb Salad with Grilled Chicken — a restaurant-style classic you can make at home. It’s loaded with protein, crisp veggies, and a tangy dressing.

🥗 Cobb Salad with Grilled Chicken

Ingredients (4 servings)

For the salad:

• 2 large chicken breasts (boneless, skinless)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• Salt & black pepper, to taste

• 6 cups romaine lettuce (or mixed greens), chopped

• 4 hard-boiled eggs, quartered

• 1 cup cherry tomatoes, halved

• 1 avocado, diced

• 6 slices cooked bacon, crumbled

• ½ cup blue cheese crumbles (or feta if preferred)

• ½ cucumber, sliced (optional)

• ½ red onion, thinly sliced (optional)

For the dressing (classic red wine vinaigrette):

• ½ cup olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (or sugar)

• 1 garlic clove, minced

• Salt & black pepper, to taste

Instructions

1. Grill the chicken:

   • Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.

   • Grill (or pan-sear) over medium heat 5–6 minutes per side, until cooked through (internal temp 165°F / 74°C).

   • Let rest 5 minutes, then slice.

2. Make the dressing:

   • Whisk olive oil, vinegar, Dijon, honey, garlic, salt, and pepper until emulsified.

3. Assemble the salad:

   • Arrange lettuce on a large platter or 4 bowls.

   • Neatly line toppings across: chicken, eggs, tomatoes, avocado, bacon, blue cheese, cucumber, and onion.

4. Serve:

   • Drizzle with vinaigrette right before serving, or serve dressing on the side.