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Grilled Chicken Cobb Salad

This classic Cobb salad brings together crisp lettuce, smoky grilled chicken, creamy avocado, and tangy blue cheese in one satisfying, protein-packed bowl perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 8 cups mixed greens or romaine lettuce
  • 4 hard-boiled eggs, chopped
  • 6 strips bacon, cooked and crumbled
  • 2 avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup blue cheese crumbles
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Season chicken breasts with salt, pepper, and a drizzle of olive oil. Heat your grill or grill pan over medium-high heat. Cook for 6-7 minutes per side until internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
  2. Wash and dry your greens thoroughly. Arrange the mixed greens on a large platter or divide among individual bowls.
  3. Cook bacon strips in a large skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble once cooled.
  4. Slice the rested chicken into strips. Arrange all toppings in neat rows over the greens: sliced chicken, chopped eggs, crumbled bacon, diced avocado, halved tomatoes, red onion, and blue cheese.
  5. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle over the salad just before serving, or serve on the side.

Notes

Cook chicken and boil eggs the night before for time-saving. Store components separately in refrigerator for up to 3 days. Don't overdress the salad to prevent sogginess. Add avocado just before serving or toss with lemon juice to prevent browning. Let chicken rest 5 minutes after cooking before slicing to retain moisture.