Grilled Chicken Cobb Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 dinner
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Calories
614 kcal
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Course
Salad
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Cuisine
North American
Grilled Chicken Cobb Salad Recipe
Description
This recipe assembles a classic Cobb salad with the addition of chipotle-infused warm bacon vinaigrette. The chicken breasts are seasoned with a simple spice mix and grilled to develop smoky char and juicy texture. Eggs are simmered briefly for soft yolks and peeled carefully. Thick-cut bacon cooked until crispy adds crunch and richness, with rendered fat reserved for the vinaigrette.
The warm dressing combines bacon fat, vinegar, chipotle peppers, Dijon mustard, and lime juice, balancing acidity, heat, and umami. Placing the salad components—baby greens, tomato wedges, sliced avocado, halved eggs, bacon chunks, and grilled chicken strips—on a platter allows for an attractive presentation and easy serving. The warm vinaigrette poured over the top melds the flavors and textures together.
This salad works well as a satisfying main course, offering protein and fresh vegetables with smoky, tangy flavors. It can be prepared with some multitasking to optimize time, such as assembling the greens and vegetables while eggs simmer and bacon cooks.
Ingredients
- 3 chicken breast
- 1 tablespoon paprika
- 1 teaspoon chili powder
- ½ teaspoon salt sea salt
- 3 large egg
- 4 lices Bacon thick-cut
- 10 ounces baby greens
- 3 tomato quartered
- 1 avocado sliced
Warm Bacon Vinaigrette
- 2 tablespoons sherry vinegar can sub apple cider vinegar
- 1 tablespoon chipotle peppers in adobo sauce
- 1 tablespoon Dijon mustard
- lime juice from 1
- ¼ cup bacon fat rendered
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat your grill to medium heat. Sprinkle both sides of the chicken breasts with the paprika, chili powder, and sea salt. Grill for 20 minutes, flipping halfway. Slice into strips.
- Fill a pot half full with water and bring it to a boil then reduce the temperature so the water simmers. Add the eggs and let them cook for 7 minutes (no more!) then remove them and put them in a bowl of ice water. When they're cool, peel and cut them in half.
- While the water is heating up, cook the bacon until crispy then remove it from the pan and break it into big chunks. Remove ¼ cup of the rendered bacon fat from the pan.
- In a medium bowl, whisk in the sherry vinegar, adobo sauce, dijon, and lime juice. Slowly pour in the rendered bacon oil and olive oil while whisking briskly. Season with salt and pepper.
- Place the greens, tomatoes, avocado, hard-boiled eggs, bacon, and grilled chicken on a platter or in a salad bowl and pour the bacon vinaigrette over the top.
Notes
- Arrange the salad greens, tomatoes, and avocado on the plate while eggs are simmering and bacon cooks to save time.
- Simmer eggs for exactly 7 minutes for ideal doneness and place in ice water immediately to stop cooking.
- Use rendered bacon fat warmed gently when making the vinaigrette for optimal flavor and texture.
- Serve the salad soon after dressing to preserve freshness and texture of ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4dinner
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 614kcal | 31% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 50g | 77% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 232mg | 77% |
| Sodium | 1410mg | 59% |
| Potassium | 1053mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2303IU | 46% |
| Vitamin C | 40mg | 44% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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