Grilled Chicken Cobb Salad

Name: Grilled Chicken Cobb Salad
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 4 - 6 servings
Ingredients: ¼ cup reduced sodium soy sauce; 3 tablespoons olive oil; 1 tablespoon chopped fresh rosemary; 3 garlic cloves; Kosher salt and freshly ground black pepper; 1 ½ pounds boneless; 6 lices Bacon; 1 head romaine; 6 Campari tomatoes; 1 avocado; ½ small red onion; 4-6 soft boiled eggs; ⅓ cup extra virgin olive oil; 3 tablespoons white wine vinegar; 2 tablespoons Dijon mustard; 2 teaspoons honey; Kosher salt and freshly ground black pepper

User Reviews

4.9

24 reviews

Excellent

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 35 mins
Servings
4 - 6 servings
Course
Salad
Cuisine
American, International

Grilled Chicken Cobb Salad

Iris Warren

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No more boring cobb salads! Made with the juiciest garlic rosemary chicken thighs and the most flavorful honey Dijon dressing!

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Ingredients

Servings

¼ cup reduced sodium soy sauce
3 tablespoons olive oil divided
1 tablespoon chopped fresh rosemary
3 garlic cloves minced
Kosher salt and freshly ground black pepper to taste
1 ½ pounds boneless skinless chicken thighs
6 lices Bacon cut into thirds
1 head romaine roughly chopped
6 Campari tomatoes cut into wedges
1 avocado halved, seeded, peeled and sliced
½ small red onion thinly sliced
4-6 soft boiled eggs peeled and halved

For the honey dijon vinaigrette

⅓ cup extra virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper to taste

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Instructions

In a small bowl, whisk together olive oil, vinegar, Dijon, honey and 1 tablespoon water; season with salt and pepper, to taste; set aside.
In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, rosemary and garlic; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium heat.
Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, tomatoes, avocado, onion and eggs. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
Serve immediately.