Grilled Chicken Cobb Salad Recipe
User Reviews
5
Grilled Chicken Cobb Salad Recipe
Description
The salad starts with chicken tenderloins seasoned and grilled until cooked through, then sliced for serving. Crisp romaine lettuce forms the base, topped with rows of sliced chicken, hard-boiled eggs for richness, halved cherry tomatoes for sweetness, creamy avocado slices, chopped cucumber for crunch, and thinly sliced red onion for bite. Crumbled blue cheese adds pungency and depth. The homemade ranch dressing combines full-fat yogurt, chives, garlic, olive oil, salt, and pepper to dress and unify the ingredients with a fresh, creamy tang.
This recipe lends itself well to lunch or dinner and balances proteins, fresh vegetables, and savory cheese. The arraged toppings make for an appealing presentation and easy customization. Variations can include swapping chicken for rotisserie chicken or modifying vegetables to preference.
Hard-boiling eggs ahead of time speeds preparation. The dressing can be made in advance and stored for convenience. Leftover grilled chicken can be repurposed in other meals for efficient use of ingredients.
Ingredients
- 1 lb chicken tenderloin
- 1 Tbsp olive oil
- 4 egg hard-boiled
- 1 Cup cherry tomato halved
- 1 avocado sliced
- 1 small red onion cut in half and sliced
- 1/2 English cucumber chopped
- 4 Cups romaine lettuce chopped
- 1/3 Cup blue cheese crumbled
Homemade Ranch Dressing:
- 1/2 Cup plain full-fat yogurt or Greek yogurt
- 1 Tbsp chives plus more to garnish, chopped
- 1 garlic minced, clove
- 2 Tbsp olive oil
- sea salt to taste
- black 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!
Notes
- Pre-boil eggs to save time when assembling the salad.
- Omit chicken for a vegetarian version, which remains hearty due to eggs and cheese.
- Use rotisserie chicken to simplify and speed preparation.
- Poached eggs can replace hard-boiled eggs for a brunch-style variation.
- Chop vegetables into medium to small pieces to ensure easy eating and mixing of flavors.
- Experiment with different veggies and cheeses based on what’s available.
- Make extra ranch dressing and store in a jar with a lid for future salads.
- Use leftover grilled chicken with vegetables for another meal to minimize waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467 kcal
% 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.
User Reviews
Overall Rating
5
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