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Grilled Chicken Cobb Salad Recipe
Have we got one hearty, healthy summer salad for you! Succulent, charred chicken, crisp baby greens, juicy tomatoes, smoky bacon, jammy eggs, and creamy avocado all meld together for a mix of textures and flavors in this delicious grilled chicken cobb salad! Finish it with a drizzle of a luscious, warm, smoky bacon vinaigrette for the ultimate satisfying summer meal or side dish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 dinner
Calories: 614 kcal
Course:
Salad
Cuisine:
North American
Ingredients
- 3 3 chicken breasts
- 1 1 tablespoon paprika
- 1 1 teaspoon chili powder
- ½ ½ teaspoon sea salt
- 3 3 large eggs
- 4 4 slices thick-cut bacon
- 10 10 ounces baby greens
- 3 3 tomatoes quartered
- 1 1 avocado sliced
Warm Bacon Vinaigrette
- 2 2 tablespoons sherry vinegar can sub apple cider vinegar
- 1 1 tablespoon chipotle peppers in adobo sauce
- 1 1 tablespoon Dijon mustard
- juice from 1 lime
- ¼ ¼ cup rendered bacon fat
- 2 2 tablespoons olive oil
- salt and 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.
Cup of Yum
Notes
- To make the best use of your time, arrange the salad greens, tomatoes, and avocado on the platter or in the salad bowl while the eggs are simmering and the bacon is cooking.
Nutrition Information
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
Monounsaturated Fat
25g
Trans Fat
1g
Cholesterol
232mg
(77%)
Sodium
1410mg
(59%)
Potassium
1053mg
(30%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
2303IU
(46%)
Vitamin C
40mg
(44%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4dinner
Amount Per Serving
Calories 614
% 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.