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Grilled Chicken Cobb Salad Recipe
Easy and delicious Cobb salad topped with grilled chicken and homemade ranch dressing
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 467 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 lb chicken tenders
- 1 Tbsp olive oil
- 4 hard-boiled eggs
- 1 Cup cherry tomatoes halved
- 1 avocado sliced
- 1 Small red onion cut in half and sliced
- 1/2 English cucumber chopped
- 4 Cups chopped romaine lettuce
- 1/3 Cup blue cheese crumbled
Homemade Ranch Dressing:
- 1/2 Cup Plain full-fat yogurt or Greek yogurt
- 1 Tbsp chopped chives plus more to garnish
- 1 garlic clove minced
- 2 Tbsp olive oil
- Sea salt and pepper, to taste
Instructions
- Preheat a grill pan over medium-high heat.
- In a shallow dish place chicken tenders and season with salt and pepper to your taste
- Drizzle with 1 Tbsp olive oil and mix well to coat.
- Grill for about 3-4 minutes on each side, or until cooked through and no longer pink in the inside. Let it rest for a few minutes on a chopping board, then slice it.
- Meanwhile, in a small bowl add all dressing ingredients and whisk to combine.
- To assemble the salad add the lettuce first, then arrange chicken, eggs, tomatoes, cucumber, avocado, and onions in a row.
- Sprinkle with crumbled blue cheese and chives, then drizzle with dressing and enjoy!
Cup of Yum
Notes
- Boil your eggs in advance to speed things up.
- Leave out the chicken for a vegetarian option, it's still really hearty and delicious!
- To make this recipe even quicker use rotisserie chicken.
- Try swapping hard-boiled eggs for poached eggs - it's delicious and gives the salad a brunch vibe!
- Chop your veggies into medium/small pieces. You want to be sure they aren’t so big that they’re difficult to fit in your mouth.
- You can swap in your favorite veggies and cheese, great for veggies languishing in the fridge.
- If you have a small jar with a tight-fitting lid, it’s the perfect container for making salad dressing. This is such a delicious dressing, you can make extra and store what you don’t use in the jar in the fridge, making life even easier for the next salad!
- If you have any leftover chicken, serve it with some grilled veggies the next night.
Nutrition Information
Calories
467kcal
(23%)
Carbohydrates
13g
(4%)
Protein
37g
(74%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Cholesterol
268mg
(89%)
Sodium
373mg
(16%)
Potassium
1082mg
(31%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4800IU
(96%)
Vitamin C
20.5mg
(23%)
Calcium
156mg
(16%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 268mg | 89% |
| Sodium | 373mg | 16% |
| Potassium | 1082mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4800IU | 96% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 156mg | 16% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.