Paleo Grilled Chicken Cobb Salad hits every craving at once with smoky chicken, crisp lettuce, creamy avocado, and a punchy herby dressing that ties it all together. It works perfectly for anyone who wants a high-protein, low-carb lunch or dinner that comes together in about 40 minutes, including marinating and grilling. I have eaten some version of this salad at least once a week for years, usually while standing at the counter “taste testing” the bacon pieces a little too often.
Why You Should Try This Paleo Grilled Chicken Cobb Salad
This salad tastes hearty and fresh at the same time, with juicy grilled chicken, salty bacon, rich egg yolks, and crunchy veggies in every bite. The dairy free, grain free ingredients keep it light, while the healthy fats from avocado and olive oil keep you full for hours.
You can prep most of the parts in advance, then assemble when hunger hits, which makes it perfect for busy weeknights or packed lunches. It also works well for mixed households, since non-paleo folks can toss on some cheese or croutons, while everyone else keeps it paleo friendly.
“This Paleo Grilled Chicken Cobb Salad tastes like a steakhouse salad and a backyard cookout had a very delicious baby.” ★★★★★
Ingredients You’ll Need
Protein
-
1 ½ pounds boneless skinless chicken breasts or thighs
- I like thighs for more flavor and juiciness.
- Use pre-trimmed chicken to save time.
-
6 slices sugar free bacon
- Look for bacon without added sugar or weird ingredients.
- Pederson’s or Applegate often stay paleo friendly.
-
4 large eggs
Salad Base & Veggies
- 1 large head romaine lettuce, chopped
- 1 small head butter lettuce or green leaf lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1 small red onion, thinly sliced
- 1 large avocado, diced or sliced
- ¼ cup sliced green onions or chives, optional but tasty
Chicken Marinade
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard (check label for paleo friendly ingredients)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
You can use a bottled paleo friendly Italian dressing as a shortcut marinade if you feel short on time. Just add extra salt and smoked paprika to keep that grilled flavor strong.
Paleo Cobb Dressing
- ⅓ cup olive oil or avocado oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup (optional, for balance)
- 1 small garlic clove, minced or grated
- ½ teaspoon sea salt, more to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
You can swap red wine vinegar with apple cider vinegar if that is what you keep in the pantry. If you avoid any sweetener, skip the honey and add a tiny splash of extra lemon juice.
Equipment
- Grill or grill pan
- Medium bowl or zip-top bag for marinating
- Large salad bowl or platter
- Small jar with lid for dressing
- Tongs
- Cutting board and sharp knife
- Small pot for boiling eggs
- Skillet for bacon
Tips & Tricks
- Marinate the chicken at least 20 minutes, but up to 8 hours in the fridge, for deeper flavor.
- Pound thick chicken breasts to an even thickness so they cook evenly and stay juicy.
- Pre-cook bacon in the oven on a sheet pan for less mess and perfectly crisp pieces.
- Boil extra eggs and keep them in the fridge so you can throw this salad together in minutes.
- Salt the salad lightly before dressing it, since the veggies need their own seasoning.
- Add avocado right before serving so it stays bright and creamy.
- Serve the dressing on the side if you plan leftovers, so the greens stay crisp.
- Use a large platter and arrange ingredients in rows for a restaurant style Cobb look.
How to Make Paleo Grilled Chicken Cobb Salad
Step 1: Marinate the Chicken
Add olive oil, lemon juice, garlic, Dijon, salt, pepper, smoked paprika, and oregano to a bowl. Whisk until it looks smooth and emulsified. Add chicken and coat it well on all sides, then cover and chill while you prep everything else.
Step 2: Cook the Bacon
Place bacon in a cold skillet. Turn heat to medium and cook, flipping as needed, until the bacon turns crisp and browned. Move bacon to a paper towel lined plate, then crumble or chop it once it cools slightly.
Step 3: Boil the Eggs
Place eggs in a small pot and cover with cold water by about an inch. Bring water to a gentle boil, then lower heat and simmer 9 to 10 minutes for fully set yolks. Transfer eggs to an ice bath, cool completely, then peel and chop or quarter.
Step 4: Grill the Chicken
Heat your grill or grill pan over medium high heat and oil the grates lightly. Remove chicken from the marinade and let excess drip off. Grill chicken about 5 to 7 minutes per side, depending on thickness, until the center looks opaque and the juices run clear.
Move chicken to a plate and let it rest 5 to 10 minutes so the juices settle. Slice the chicken into strips or bite sized pieces. Taste a piece and sprinkle a little extra salt if it needs it.
Step 5: Prep the Veggies
Wash and dry the lettuce very well so the dressing clings instead of sliding off. Chop romaine and butter lettuce into bite sized pieces and place them in a large salad bowl or spread them on a big platter. Halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop green onions or chives if you use them.
Dice or slice avocado right before you assemble the salad. Squeeze a little lemon juice on the avocado if it needs to sit for a few minutes. That keeps it from browning too quickly.
Step 6: Mix the Dressing
Add olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, salt, pepper, oregano, parsley, and onion powder to a small jar. Close the lid and shake until the dressing looks thick and blended. Taste and adjust salt, pepper, or acidity to your liking.
If the dressing tastes too sharp, add a tiny bit more oil or a small drizzle of honey or maple syrup. If it tastes flat, add a pinch of salt or a splash of vinegar.
Step 7: Assemble the Salad
Place the chopped lettuce in your serving bowl. Arrange grilled chicken, bacon, eggs, tomatoes, cucumber, red onion, and avocado in neat sections on top. This makes the Paleo Grilled Chicken Cobb Salad look impressive and also lets picky eaters avoid anything they do not love.
Drizzle some dressing over the top and keep the rest on the side. Sprinkle green onions or chives over everything. Toss gently at the table if you prefer a mixed salad.
What to Serve with Paleo Grilled Chicken Cobb Salad
This Paleo Grilled Chicken Cobb Salad already eats like a full meal, but a few simple sides round it out nicely. Serve it with roasted sweet potato wedges, grilled asparagus, or simple steamed green beans for extra veggies. A bowl of fresh fruit salad or sliced melon adds natural sweetness that pairs well with the smoky chicken and bacon. I also like to pour sparkling water over ice with lemon or lime slices for a refreshing drink that keeps the meal light.
Storage Options
- Store leftover salad components separately in airtight containers in the fridge for up to 3 days.
- Keep the dressing in a jar in the fridge for up to 1 week and shake it again before each use.
- Store cooked chicken and bacon in separate containers for 3 to 4 days, and reheat gently in a skillet over low heat or enjoy them cold.
- Avoid freezing the assembled salad, but you can freeze cooked chicken for up to 2 months and thaw it overnight in the fridge before using.
Paleo Grilled Chicken Cobb Salad
Ingredients
Instructions
- Add the olive oil or avocado oil, lemon juice, garlic, Dijon mustard, sea salt, black pepper, smoked paprika, and dried oregano for the marinade to a medium bowl. Whisk until smooth and emulsified, then add the chicken and coat well on all sides. Cover and refrigerate while you prepare the other components.
- Place the bacon in a cold skillet. Turn the heat to medium and cook, flipping as needed, until the bacon is crisp and browned. Transfer to a paper towel lined plate to drain, then crumble or chop once slightly cooled.
- Place the eggs in a small pot and cover with cold water by about an inch. Bring to a gentle boil, then reduce heat and simmer for 9 to 10 minutes for fully set yolks. Transfer the eggs to an ice bath to cool completely, then peel and chop or quarter.
- Heat a grill or grill pan over medium-high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill for about 5 to 7 minutes per side, depending on thickness, until the center is opaque and the juices run clear. Transfer the chicken to a plate, rest for 5 to 10 minutes, then slice into strips or bite-sized pieces and season with a pinch of extra salt if needed.
- Wash and dry the romaine and butter lettuce thoroughly. Chop into bite-sized pieces and place in a large salad bowl or on a big platter. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the green onions or chives if using. Dice or slice the avocado just before assembling the salad, adding a small squeeze of lemon juice if it needs to sit briefly.
- Add the olive oil or avocado oil, red wine vinegar, lemon juice, Dijon mustard, honey or maple syrup if using, garlic, sea salt, black pepper, dried oregano, dried parsley, and onion powder to a small jar. Close the lid and shake until thick and well blended. Taste and adjust the salt, pepper, or acidity as desired.
- Place the chopped lettuce in your serving bowl or on a platter. Arrange the grilled chicken, bacon, eggs, tomatoes, cucumber, red onion, and avocado in sections over the greens. Drizzle some of the dressing over the top, sprinkle with green onions or chives, and serve the remaining dressing on the side. Toss gently at the table if you prefer a mixed salad.
Notes
Approximate per serving (1/4 of recipe): 520 calories; fat 38 g; saturated fat 8 g; carbohydrates 14 g; fiber 6 g; sugars 6 g; protein 33 g; sodium 860 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Leave a Reply