Name: Paleo Grilled Chicken Cobb Salad
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 4 medium chicken breasts, boneless and skinless; 8 cups mixed greens (e.g., romaine, arugula, baby spinach); 4 hard-boiled eggs, peeled and quartered; 1 large avocado, sliced; 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup cooked and crumbled beef; 1/4 cup dairy-free blue cheese, crumbled (optional); Salt and pepper to taste; Olive oil for grilling; For the Honey Dijon Dressing:; 1/4 cup olive oil; 2 tablespoons Dijon mustard; 2 tablespoons honey (or maple syrup for strict paleo); 2 tablespoons apple cider vinegar; Salt and pepper to taste

Paleo Grilled Chicken Cobb Salad

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This Paleo Grilled Chicken Cobb Salad is the perfect healthy, fresh, and satisfying meal for anyone following the Paleo diet. Packed with grilled chicken, avocado, hard-boiled eggs, crispy beef, and a tangy homemade Honey Dijon Dressing, it’s a hearty salad that’s sure to delight. With customizable options like grilled shrimp or a vegetarian version, this salad is perfect for lunch or dinner. Enjoy a nutrient-packed, flavorful meal that’s ready in under 35 minutes!

Author: Janet
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 4 servings
Category: Salad, Main Course
Method: Grilled
Cuisine: American
Diet: Gluten Free

Ingredients

4 medium chicken breasts, boneless and skinless

8 cups mixed greens (e.g., romaine, arugula, baby spinach)

4 hard-boiled eggs, peeled and quartered

1 large avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/2 cup cooked and crumbled beef

1/4 cup dairy-free blue cheese, crumbled (optional)

Salt and pepper to taste

Olive oil for grilling

For the Honey Dijon Dressing:

1/4 cup olive oil

2 tablespoons Dijon mustard

2 tablespoons honey (or maple syrup for strict paleo)

2 tablespoons apple cider vinegar

Salt and pepper to taste

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Instructions

Preheat your grill to medium-high heat and lightly oil the grate.
Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side or until fully cooked. Let them rest for a few minutes before slicing thinly.
In a large bowl, toss the mixed greens, hard-boiled eggs, avocado slices, cherry tomatoes, red onion, and crumbled beef.
In a small bowl, whisk together all the ingredients for the Honey Dijon Dressing until smooth and creamy.
Add the grilled chicken slices to the salad and drizzle with the dressing. Toss gently to combine. Serve immediately, topped with crumbled dairy-free blue cheese, if desired.

Notes

This salad is naturally gluten-free and Paleo-friendly.
Customize by adding grilled shrimp, tofu, or extra veggies to suit your preferences.
For optimal freshness, store the dressing separately from the salad.

Find it online: https://recipesbyjanet.com/paleo-grilled-chicken-cobb-salad/