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Grilled Chicken Cobb Salad

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 6 Servings
Course: Main Course , Salad
Cuisine: American

Ingredients

  • 6 6 thin-cut boneless skinless chicken breasts (or 3 thick chicken breasts cut in half lengthwise to form thinner cutlets)
  • 1 1 cup buttermilk
  • ½ ½ teaspoon salt I use coarse, kosher salt
  • Pinch of black pepper I use coarsely ground black pepper
  • 2 2 cloves garlic finely minced
  • 3 3 medium hearts romaine lettuce chopped
  • 4-6 4-6 slices Bacon cooked and crumbled
  • 4-6 4-6 hard-boiled eggs, chopped (see note)
  • 1 1 cup chopped cherry or regular tomatoes
  • 1-2 1-2 avocados chopped
  • ½ ½ cup crumbled blue cheese can sub Parmesan cheese
Dressing:
  • 4 4 tablespoons white wine vinegar
  • 4 4 tablespoons olive oil or neutral-flavored oil like grapeseed avocado, canola, vegetable
  • 4 4 tablespoons mayonnaise light or regular (see note)
  • 1 1 tablespoon Dijon mustard
  • Pinch of salt and pepper

Instructions

    Cup of Yum
  1. Place the chicken in a shallow dish or gallon-size resealable bag. Whisk together the buttermilk, salt, pepper, and garlic. Pour the mixture over the chicken, coat well. Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 8 hours.
  2. Preheat a grill to medium or medium-high and grill the chicken (discard remaining marinade) for 3-4 minutes per side, until cooked through and an instant-read thermometer registers 165 degrees.
  3. Remove the chicken from the grill and tent with foil for 5-10 minutes before serving.
  4. In a large bowl add the chopped lettuce. Top with bacon, chopped hard-boiled eggs, tomatoes, avocados and blue cheese.
  5. For the dressing, combine all the ingredients in a blender and process until combined (or whisk together in a small bowl).
  6. Drizzle the salad with about 2/3 of the dressing and toss lightly. Add more dressing to taste, if desired.
  7. Serve the grilled chicken topped with the salad (or serve it alongside). You can also chop up the chicken and toss with the other salad ingredients.

Notes

  • Mayo Substitute: for those of you that might desire a mayo substitute, I haven't tried one with this salad - the mayo acts as a binder and thickener - but you could try buttermilk or yogurt, maybe? I'm guessing red wine vinegar or even other vinegar flavors could be subbed for the white wine vinegar.
  • Eggs: this is my favorite method for hard boiling eggs.

Nutrition Information

Serving 1 Serving Calories 680kcal (34%) Carbohydrates 10g (3%) Protein 40g (80%) Fat 53g (82%) Saturated Fat 14g (70%) Cholesterol 262mg (87%) Sodium 745mg (31%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 680kcal 34%
Carbohydrates 10g 3%
Protein 40g 80%
Fat 53g 82%
Saturated Fat 14g 70%
Cholesterol 262mg 87%
Sodium 745mg 31%
Fiber 4g 16%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.