I can’t stop coming back to this grilled chicken Cobb salad because the juicy seasoned chicken, crispy bacon, creamy avocado and a crazy-simple honey Dijon dressing somehow make a healthy, low-carb meal feel like a celebration.

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I am obsessed with this grilled chicken Cobb because it hits everything I want in a meal: smoky bacon, creamy avocado, crunchy romaine and those big slices of seasoned chicken that actually make you feel satisfied. The honey Dijon dressing is tangy-sweet and clings to every bite so nothing tastes bland.

I love that it’s hearty without being heavy, bright without being precious. And it comes together with zero pretense.

Salad that feels like a meal, not a sideshow. Yes I make it weeknight-regular, and people always ask for the recipe.

Worth every single forkful, no apologies from me ever.

Ingredients

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Chicken breasts: juicy protein, grilled for smoky, satisfying bites.
Olive oil: keeps chicken moist and adds subtle fruitiness.
Garlic powder: easy garlic pop without fuss.
Smoked paprika: smoky warmth, makes chicken taste cozy.
Kosher salt: brings out the real flavors, not salty drama.
Black pepper: little heat and a peppery finish.
Bacon: crispy, salty crunch you’ll crave.
Eggs: creamy yolks that make every forkful richer.
Avocados: buttery texture, cools spicy and salty bites.
Romaine lettuce: crisp base, keeps it light and crunchy.
Cherry tomatoes: juicy bursts of sweet acidity.
Cucumber: fresh crunch, very refreshing.
Red onion: sharp bite, brightens the whole salad.
Chives: mild oniony pop, nice green finish.
Fresh lemon juice: brightens chicken or avocado, optional zing.
Olive oil (dressing): silky body for the dressing.
Apple cider vinegar: tangy backbone, cuts through richness.
Dijon mustard: tangy glue that pulls flavors together.
Honey: gentle sweetness, keeps dressing balanced.
Garlic powder (dressing): easy garlic note without chunks.
Kosher salt (dressing): seasons the whole dressing cleanly.
Black pepper (dressing): tiny heat to finish each bite.

Ingredient Quantities

1 pound boneless skinless chicken breasts (about 2 medium breasts)

1 tablespoon olive oil, plus extra for brushing

1 teaspoon garlic powder

1 teaspoon smoked paprika

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper

6 slices bacon (paleo friendly, nitrate free)

4 large eggs (for hard boiling)

2 ripe avocados, sliced

4 cups chopped romaine lettuce (about 1 large head)

1 cup cherry or grape tomatoes, halved

1 small cucumber, sliced

1/4 small red onion, thinly sliced

2 tablespoons fresh chives or green onion, chopped

1 tablespoon fresh lemon juice (optional, for chicken or avocado)

For the honey Dijon dressing: 3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey (use a little less if you dont want it too sweet)

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt, plus more to taste

Pinch of black pepper

How to Make this

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1. Preheat grill or grill pan to medium high and brush grates with a little oil so chicken won’t stick.

2. Pat chicken dry, toss with 1 tablespoon olive oil, garlic powder, smoked paprika, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; let sit 10 minutes while you prep other stuff.

3. Cook bacon in a skillet over medium heat until crispy, drain on paper towels, then chop or crumble when cool enough to handle.

4. Hard boil eggs: place eggs in a pot, cover with cold water, bring to a boil, then cover, remove from heat and let sit 10 minutes; transfer to ice bath, peel and slice.

5. Grill chicken 5 to 7 minutes per side until internal temp reaches 165°F, brushing with a little extra oil if needed; rest 5 minutes then slice. If you like, squeeze 1 tablespoon lemon juice over chicken or avocado to keep them bright.

6. While chicken grills make the honey Dijon dressing: whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey (use less if you dont want it too sweet), 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt and a pinch of black pepper; taste and adjust salt or honey.

7. In a large bowl or platter arrange 4 cups chopped romaine, 1 cup halved cherry tomatoes, sliced cucumber, thinly sliced 1/4 red onion, chopped chives or green onion and sliced avocados.

8. Top salad with sliced grilled chicken, chopped bacon and sliced hard boiled eggs.

9. Drizzle dressing over the salad or serve on the side so everyone can add what they want; toss gently to combine just before serving.

10. Season with extra salt and pepper if needed and serve immediately.

Equipment Needed

1. Grill or heavy grill pan plus a pair of tongs
2. Large skillet (for bacon)
3. Medium pot (for boiling eggs) and a bowl for an ice bath
4. Cutting board and a sharp chef knife
5. Mixing bowl and a whisk (for the dressing)
6. Baking sheet or plate lined with paper towels (to drain bacon)
7. Meat thermometer (to check chicken reaches 165 F)
8. Large salad bowl or platter and a set of salad servers

FAQ

Q: Can I make the dressing ahead of time? A: Yes, you can make the honey Dijon up to 3 days ahead, store it in an airtight jar in the fridge, just give it a good shake before using cause the oil will separate.

Q: How do I know when the chicken is done? A: Use a meat thermometer, it should read 165°F in the thickest part, or cut into it and make sure the juices run clear and theres no pink center.

Q: Can I swap the bacon or eggs for something else? A: Sure, for bacon try prosciutto or omit for a vegetarian version, and swap hard boiled eggs for extra avocado or roasted sweet potato if you want more carbs.

Q: How long will leftovers last? A: Stored components will keep 3 to 4 days in the fridge, keep dressing separate, assemble just before serving so lettuce and avo dont get soggy.

Q: Any tips for grilling the chicken so it stays juicy? A: Pound breasts to even thickness or slice them in half, brush with oil, and dont overcook; let the chicken rest 5 minutes after grilling so juices redistribute.

Q: Is this salad really paleo? A: Yes if you use nitrate free bacon and natural honey, nothing in the ingredients list is off-limits for a typical paleo approach.

Grilled Chicken Cobb Salad With Honey Dijon {Paleo} Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, or use turkey cutlets if you want a leaner, milder flavor. Thighs stay juicier on the grill, but cook a few minutes longer.
Bacon (paleo friendly): swap for pork belly slices, or try thinly sliced prosciutto crisped in a pan for a salty crunch. If you need truly meat free, roasted salted almonds give a similar texture.
Honey (in the dressing): substitute pure maple syrup or coconut nectar. Use a touch less maple if you dont want it too sweet, its a bit sweeter than honey.
Dijon mustard: swap for yellow mustard for a milder taste, or use whole grain mustard for extra texture and bite. If you cant do mustard, try 1/2 teaspoon prepared horseradish plus a little extra vinegar.

Pro Tips

1. Salt the chicken ahead of time if you can. Sprinkle the 3/4 teaspoon kosher salt over the breasts and let them sit 20 to 30 minutes in the fridge before cooking. It helps them stay juicier and seasons them deeper than just tossing right before the grill.

2. Cook the bacon first in a cold pan, start low and slow so the fat renders out without burning. Drain it on paper towels and save some of the bacon fat to brush on the grill pan or toss a tiny bit into the dressing for an extra savory hit.

3. Don’t overcook the eggs or the chicken. Use a thermometer for the chicken and pull it at 160°F, it will climb to 165°F while resting. For the eggs, drop them in boiling water, set a timer for 10 minutes, then ice bath immediately to stop cooking so yolks stay creamy but fully set.

4. Keep the avocado from browning without masking flavor. Toss slices lightly with that optional tablespoon of lemon juice just before plating, or slice right before assembly. If you prep ahead, store cut avocados with a piece of onion in an airtight container to slow browning.

Grilled Chicken Cobb Salad With Honey Dijon {Paleo} Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I can't stop coming back to this grilled chicken Cobb salad because the juicy seasoned chicken, crispy bacon, creamy avocado and a crazy-simple honey Dijon dressing somehow make a healthy, low-carb meal feel like a celebration.

Servings

servings

Calories

648

kcal

Equipment: 1. Grill or heavy grill pan plus a pair of tongs
2. Large skillet (for bacon)
3. Medium pot (for boiling eggs) and a bowl for an ice bath
4. Cutting board and a sharp chef knife
5. Mixing bowl and a whisk (for the dressing)
6. Baking sheet or plate lined with paper towels (to drain bacon)
7. Meat thermometer (to check chicken reaches 165 F)
8. Large salad bowl or platter and a set of salad servers

Ingredients

1 pound boneless skinless chicken breasts (about 2 medium breasts)
1 tablespoon olive oil, plus extra for brushing
1 teaspoon garlic powder
1 teaspoon smoked paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
6 slices bacon (paleo friendly, nitrate free)
4 large eggs (for hard boiling)
2 ripe avocados, sliced
4 cups chopped romaine lettuce (about 1 large head)
1 cup cherry or grape tomatoes, halved
1 small cucumber, sliced
1/4 small red onion, thinly sliced
2 tablespoons fresh chives or green onion, chopped
1 tablespoon fresh lemon juice (optional, for chicken or avocado)
For the honey Dijon dressing: 3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey (use a little less if you dont want it too sweet)
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt, plus more to taste
Pinch of black pepper

Directions

Preheat grill or grill pan to medium high and brush grates with a little oil so chicken won’t stick.
Pat chicken dry, toss with 1 tablespoon olive oil, garlic powder, smoked paprika, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; let sit 10 minutes while you prep other stuff.
Cook bacon in a skillet over medium heat until crispy, drain on paper towels, then chop or crumble when cool enough to handle.
Hard boil eggs: place eggs in a pot, cover with cold water, bring to a boil, then cover, remove from heat and let sit 10 minutes; transfer to ice bath, peel and slice.
Grill chicken 5 to 7 minutes per side until internal temp reaches 165°F, brushing with a little extra oil if needed; rest 5 minutes then slice. If you like, squeeze 1 tablespoon lemon juice over chicken or avocado to keep them bright.
While chicken grills make the honey Dijon dressing: whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey (use less if you dont want it too sweet), 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt and a pinch of black pepper; taste and adjust salt or honey.
In a large bowl or platter arrange 4 cups chopped romaine, 1 cup halved cherry tomatoes, sliced cucumber, thinly sliced 1/4 red onion, chopped chives or green onion and sliced avocados.
Top salad with sliced grilled chicken, chopped bacon and sliced hard boiled eggs.
Drizzle dressing over the salad or serve on the side so everyone can add what they want; toss gently to combine just before serving.
Season with extra salt and pepper if needed and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.