Grilled Chicken Cobb Salad

If I’m out for lunch (or even dinner), one of my go-to salads to order is a Chicken Cobb Salad.  A Cobb salad has so variety in it (like the buttery avocado, the crunch cucumber, the perfectly-cooked egg, the crispy bacon, the tangy blue cheese…) that it satisfies every one of your taste buds!  Every bite is different, which I love.  I can never get bored of a good Cobb salad.

I was excited to make this salad at home.  It involved quite a bit of chopping, but was so worth it!  You can definitely make the eggs the day before to save time.  (If you grill the chicken in advance, I recommend serving it cold then.  Reheated chicken is no bueno!)

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Start by preheating your griddler (or grill or grill pan) to medium-high…

  • Start by placing 4 eggs in a small pot.
  • Fill the pot with water.  (You want about an inch of water above the eggs.)

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  • Place on the stove over high heat, and bring to rapid boil.
  • Once boiling, cover and remove from the heat.
  • Let the eggs sit for 16 minutes.
  • After 16 minutes, carefully drain the eggs and place them in an ice water bath until completely cooled.

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  • Meanwhile, chop up 2 avocados, a few tomatoes, and an English cucumber.

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  • Season a package of thin cut chicken breasts on both sides with the salt and pepper.

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  • Coat your griddler with nonstick cooking spray, and place the chicken it.
  • Grill, flipping once, until cooked through, about 5 minutes per side.

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  • While the chicken cooks, peel and slice the eggs.

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  • Cook up some bacon until crisp.

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  • Break the bacon into bite-sized pieces.

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  • Slice the chicken.

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  • To assemble the salad, start with some lettuce.  (I used romaine with a little radicchio.)
  • Top with some of the egg, avocado, cucumber, tomato and bacon.
  • Sprinkle on some blue cheese.
  • Place one of the sliced chicken breasts on top.

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  • Finish by drizzling some balsamic (or your personal favorite) dressing over everything.

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Enjoy!image

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One Year Ago: Buffalo Chicken Grilled Cheese Paninis

Two Years Ago: Slow Cooker Thai Peanut Chicken

Grilled Chicken Cobb Salad (serves 4)

INGREDIENTS:

  • 4 eggs
  • 1 pound thin cut chicken breasts
  • salt
  • black pepper
  • 5 slices bacon
  • 1 bag romaine lettuce
  • 2 avocados, chopped
  • 4 tomatoes, chopped
  • 1 English cucumber, chopped
  • crumbled blue cheese
  • balsamic vinaigrette dressing

DIRECTIONS:

  • Preheat your grill to medium-high.
  • Place the eggs in a small pot.
  • Fill the pot with water, place on the stove, and bring to rapid boil.
  • Once boiling, cover and remove from the heat.
  • Let the eggs sit for 16 minutes.
  • After 16 minutes, carefully drain the eggs and place them in an ice water bath until completely cooled.
  • Meanwhile, season the chicken on both sides with the salt and pepper.
  • Place the chicken on the grill.
  • Grill, flipping once, until cooked through, about 5 minutes per side.
  • While the chicken cooks, peel and slice the eggs.
  • Cook the bacon until crisp, either in your microwave or oven.
  • Break the bacon into bite-sized pieces.
  • Slice the chicken.
  • To assemble the salad, start with the lettuce.
  • Top with some of the egg, avocado, cucumber, tomato and bacon.
  • Sprinkle on some blue cheese.
  • Place one of the sliced chicken breasts on top.
  • Finish by drizzling some dressing over everything.

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