Paleo Grilled Chicken Cobb Salad (Printer-Friendly)
Fresh grilled chicken, crisp vegetables, smoky bacon, and avocado tossed in tangy honey Dijon dressing for a satisfying grain-free meal.
# What You'll Need:
→ For the Salad
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→ For the Honey Dijon Dressing
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# How-To Steps:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black 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. Top with sliced grilled chicken, bacon, avocado, cherry tomatoes, red onion, hard-boiled eggs, and chives.
06 - In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.
07 - Drizzle the honey Dijon dressing over the salad just before serving. Toss gently if desired.
# Expert Hints:
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- Every bite has something different going on, from smoky bacon to creamy avocado to that perfectly spiced chicken
- The honey Dijon dressing comes together in seconds but tastes like you spent way more effort on it
- You can prep most of the components ahead and assemble in under five minutes when hunger strikes
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- Lettting the grilled chicken rest for those full five minutes makes all the difference between juicy and dry meat
- The dressing will separate if it sits too long, so give it a quick whisk right before drizzling
- Slicing the avocado just before serving keeps it from turning brown on the plate
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- Room temperature chicken grills more evenly than cold straight from the fridge
- If your honey is crystallized, warm the jar in a bowl of hot water for easier measuring