Grilled Chicken Cobb Salad with Honey Dijon {Paleo}

This grilled chicken Cobb salad is packed with all the goodies! Perfectly seasoned grilled chicken, crispy bacon, sliced eggs and avocado plus an easy and delicious honey dijon dressing that’s ready in under a minute! This Cobb salad makes a healthy, hearty, low carb meal that’s gluten free, paleo, dairy free and a family favorite!

I recently realized that I had no recent recipes for a good classic chicken Cobb salad.  Terrible!

This is definitely one of my favorite classic salads because even without the cheese, it’s super filling and seriously tasty!

I couldn’t decide if I wanted to go with a honey dijon or ranch dressing for this, so I polled Instagram.  It was an even 50/50 split, so I had to follow my heart and go honey dijon.

I love both, but I feel like I have lots of ranch dressings and dips on my site already and a good, easy, “whip it up in a minute” honey dijon just felt so right!

That said, if you’re ranch-4-life you can always use the ranch from my turkey meatloaf, or this cilantro ranch, or this peppercorn ranch.

I have lots of ranch variations so simply type “ranch” into the search bar and take your pick!

What You Need to Make Chicken Cobb Salad

Simple ingredients equal the best salads!  Here’s what you’ll need to prepare this chicken Cobb salad and honey dijon dressing:

• raw honey
• dijon mustard 
• fresh lemon juice or white vinegar
• avocado oil
• boneless skinless chicken breasts
• Sea salt + black pepper
• garlic powder
• onion powder
• chopped romaine, kale, or other greens, or a mix
• cherry tomatoes
• red onion
• medium cucumber
• avocado
• cooked bacon
• hard boiled eggs

How to Make a Paleo Grilled Chicken Cobb Salad 

Have your bacon cooked and eggs hard-boiled and peeled before beginning.  See the recipe notes (in the recipe box) for my methods for the bacon and eggs.

Start with the dressing.  You can either whisk the dressing together in a bowl, streaming in the oil slowly until well combined, or use an immersion blender.  If using the blender, place all ingredients in a tall jar and blend until well combined.  I like to use an immersion blender for a thicker, smoother dressing.  Once done, set aside or refrigerate to use later.

Next, grill the chicken.  Combine the salt, pepper, garlic and onion powder in a small bowl and season the chicken all over.  Heat your grill (or a grill pan) to medium/med-high heat and brush with the oil.  Once sizzling hot, add chicken and grill about 5 minutes per side or until just cooked through.  The internal temperature of the chicken should reach 165°F.  Remove to a cutting board and set aside.

In a large serving bowl, layer the salad greens with the tomatoes, red onion, cucumber, avocado, cooked and crumbled bacon, and sliced hardboiled eggs.  Thinly slice the grilled chicken and layer into the salad as desired.  Drizzle the dressing over the top and toss, or serve it on the side. 

How to Cook Bacon in the Oven

When I cook a larger amount of bacon (6 slices and up) I like to use the oven to make things easier on myself!  Once you start cooking bacon in the oven it’s a hard habit to quit since it requires no work and is much neater than frying it in a skillet!

First, preheat your oven to 400°F and line a large baking sheet with parchment paper.  I usually double line my baking sheet for easier cleanup.  

Place the bacon on the parchment in a single layer, no overlapping.  Bake for about 20 minutes or until desired doneness is attained. 

If my bacon is thicker, it might take up to 25 minutes and thinner bacon often cooks in about 18 minutes. Drain on paper towels before chopping or crumbling.

How to Make this Chicken Cobb Salad Low Carb and Whole30 Compliant

Swapping out the honey dijon dressing for ranch is the easiest way to make this recipe low carb!  See any of my ranch dressing recommendations above.

If you want to stick with the honey dijon, you still have options!  For Whole30, replace the honey with date paste (dates pureed with water).

For low carb and keto, sub in a liquid sweetener like monk fruit syrup. You maybe have to play around with the amount depending on the sweetness level of the sweetener you use.

I hope you’re ready for a simple, classic and super delicious salad that everyone is sure to love!  Even my picky eaters are happy with this salad!  Grab your bacon and eggs and let’s go – it’s time for Cobb salad!

Grilled Chicken Cobb Salad with Honey Dijon {Paleo}

Grilled Chicken Cobb Salad with Honey Dijon {Paleo, Whole30 Option}

This grilled chicken Cobb salad is packed with all the goodies! Perfectly seasoned grilled chicken, crispy bacon, sliced eggs and avocado plus an easy and delicious honey dijon dressing that's ready in under a minute! This Cobb salad makes a healthy, hearty, low carb meal that's gluten free, paleo, dairy free and a family favorite!

Author: Michele

Prep Time: 15 minutes

Cook Time: 10 minutes

Course: Dinner, Lunch

Cuisine: dairy-free, Gluten-free, Paleo

Keyword: avocado, chicken, honey, paleo, salad

Servings: 8 servings

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4.64 from 102 votes

Ingredients

Dressing:

• 3 Tbsp raw honey melted (if solid)
• 1/4 cup dijon mustard
• 2 Tbsp fresh lemon juice or white vinegar
• 1/4 cup avocado oil
• 1/4 tsp sea salt

Salad:

• 3-4 boneless skinless chicken breasts about 1 1/2 lbs
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 Tbsp avocado oil for the grill or pan
• 8 cups chopped romaine kale, or other greens, or a mix
• 3/4 cup cherry tomatoes halved
• 1/2 red onion thinly sliced
• 1 med cucumber peeled and sliced
• 1 large avocado thinly sliced
• 8 slices bacon cooked until crisp, and chopped or crumbled*
• 6 hard boiled eggs sliced**

Instructions

Dressing:

1. You can either whisk the dressing together in a bowl, streaming in the oil slowly until well combined, or use an immersion blender. If using the blender, place all ingredients in a tall jar and blend until well combined. I like to use an immersion blender for a thicker, smoother dressing. Once done, set aside or refrigerate to use later.

Salad:

1. Combine the salt, pepper, garlic and onion powder in a small bowl and season the chicken all over. Heat your grill (or a grill pan) to medium/med-high heat and brush with the oil. Once sizzling hot, add chicken and grill about 5 minutes per side or until just cooked through. Internal temperature of the chicken should reach 165°F. Remove to a cutting board and set aside.

2. In a large serving bowl, layer the salad greens with the tomatoes, red onion, cucumber, avocado, cooked and crumbled bacon, and sliced hardboiled eggs. Thinly slice the grilled chicken and layer into the salad as desired. Drizzle the dressing over the top and toss, or serve it on the side. Enjoy!

Recipe Notes

Notes:

*I like to cook larger amounts of bacon in the oven to save time (and my clothing!) Preheat your oven to 400°F and line a large baking sheet with parchment paper. Place the bacon on the parchment and bake for about 20 minutes or until desired doneness is attained. Drain on paper towels before chopping or crumbling.  

**My egg boiling method: place eggs in a large saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil, then turn off the heat and cover the pan. Let the eggs steam this way for 10 minutes, then run under cold water. Peel and slice as usual.

***Link to an alternative dressing - paleo and Whole30 ranch dressing.

Nutrition

Calories: 363kcal

Carbohydrates: 14g

Protein: 18g

Fat: 27g

Saturated Fat: 6g

Cholesterol: 182mg

Sodium: 702mg

Potassium: 588mg

Fiber: 3g

Sugar: 9g

Vitamin A: 4442IU

Vitamin C: 11mg

Calcium: 52mg

Iron: 2mg

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