Description
A classic Grilled Chicken Cobb Salad featuring juicy grilled chicken breasts, fresh mixed greens, ripe tomatoes, creamy avocado, hard-boiled eggs, crisp bacon, tangy blue cheese, and a zesty homemade red wine vinaigrette. Perfectly balanced with savory and fresh flavors, this salad makes for a satisfying and nutritious meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Salad
- 4 cups mixed greens
- 2 medium tomatoes, diced
- 1 avocado, diced
- 2 hard-boiled eggs, sliced
- 1/2 cup blue cheese, crumbled
- 4 strips bacon, cooked and crumbled
- 1/4 cup red onion, thinly sliced
Dressing
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 1 teaspoon honey
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it is hot and ready for cooking the chicken breasts evenly.
- Prepare Chicken: Brush the chicken breasts with one tablespoon of olive oil on both sides to prevent sticking and enhance flavor.
- Season Chicken: Season the chicken breasts evenly with one teaspoon of salt and one teaspoon of black pepper to taste.
- Grill Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) indicating they are fully cooked and safe to eat.
- Rest Chicken: Remove the chicken breasts from the grill and let them rest for about 5 minutes to allow the juices to redistribute, ensuring moist meat.
- Prepare Salad Base: While the chicken rests, wash and dry the mixed greens and place them in a large salad bowl.
- Add Vegetables: Dice the tomatoes and avocado and add them to the bowl with the mixed greens for fresh texture and flavor.
- Add Eggs: Peel and slice the hard-boiled eggs, then add the slices to the salad for added protein and creaminess.
- Add Cheese: Crumble the blue cheese over the salad to provide a tangy and savory element.
- Cook Bacon: Cook the bacon strips in a skillet over medium heat until crispy, then crumble and add them to the salad for a crunchy, smoky bite.
- Add Onion: Thinly slice the red onion and add it to the salad bowl, providing a sharp contrast in flavor.
- Prepare Dressing: In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, olive oil, and honey until the dressing is well combined and emulsified.
- Slice Chicken: Slice the rested grilled chicken breasts into strips or bite-sized pieces and add them to the salad bowl.
- Toss Salad: Drizzle the prepared dressing over the salad and gently toss all ingredients together to distribute flavors evenly.
- Serve: Serve the salad immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Bacon can be cooked in advance and stored in the refrigerator for convenience.
- For a spicier twist, add a pinch of cayenne pepper to the seasoning or dressing.
- Use fresh mixed greens such as romaine, arugula, and spinach for best texture and flavor.
- If blue cheese is not preferred, feta or goat cheese can be a good substitute.
