Paleo Grilled Chicken Cobb Salad (Printable Version)
Fresh grilled chicken with crisp vegetables, smoky bacon, and tangy honey Dijon dressing for a satisfying grain-free meal.
# What You Need:
→ For the Salad
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→ For the Honey Dijon Dressing
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# How To Make It:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
03 - Grill chicken for 5–6 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
04 - While the chicken cooks, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
05 - Arrange salad greens in a large bowl or on a platter.
06 - Top with sliced grilled chicken, bacon, avocado, cherry tomatoes, red onion, hard-boiled eggs, and chives.
07 - In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.
08 - Drizzle the honey Dijon dressing over the salad just before serving. Toss gently if desired.
# Expert Suggestions:
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- Its the kind of salad that actually fills you up and keeps you satisfied for hours thanks to all that protein and healthy fat.
- The honey Dijon dressing hits that perfect sweet and tangy note that makes you want to lick the bowl.
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- Letting the chicken rest for those 5 minutes after grilling makes a huge difference in juiciness, so do not skip this step.
- The dressing can separate if it sits too long, so give it a quick whisk right before pouring it over the salad.
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- If your chicken breasts are thick, pound them to even thickness before cooking so they grill evenly and stay juicy throughout.
- Always check your Dijon mustard label if you are following strict paleo, as some brands sneak in non-compliant ingredients.