Description
This Paleo Grilled Chicken Cobb Salad is a fresh, protein-rich, and dairy-free version of the classic Cobb. Loaded with grilled chicken, avocado, eggs, crisp vegetables, and a tangy paleo vinaigrette, it’s a wholesome and satisfying meal that’s perfect for lunch or dinner.
Ingredients
- 2 grilled chicken breasts or thighs
- 6 cups mixed greens (romaine, spinach, or arugula)
- 2 hard-boiled eggs, halved
- 1 avocado, sliced or cubed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced (optional)
- 1/4 cup Kalamata or green olives, pitted and halved
- 2 tbsp roasted pumpkin seeds or sunflower seeds (optional)
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard (paleo-compliant)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Optional: 1 tbsp mashed avocado or paleo mayo for creamy dressing
Instructions
- Season and grill the chicken until fully cooked and slightly charred. Let rest, then slice into strips.
- On a plate or in a bowl, layer a bed of mixed greens.
- Arrange grilled chicken, hard-boiled eggs, avocado, cherry tomatoes, cucumber, red onion, and olives over the greens.
- Sprinkle with roasted seeds for crunch.
- Whisk together olive oil, vinegar or lemon juice, mustard, garlic powder, onion powder, salt, and pepper in a bowl. Add mashed avocado or paleo mayo for a creamy version, if desired.
- Drizzle the dressing over the salad and serve immediately.
Notes
- Swap chicken for shrimp or steak for variety.
- Add shredded carrots, radishes, or roasted vegetables for more nutrients.
- Use herbs like parsley or dill for a fresh touch.
- Store salad ingredients separately and assemble fresh for best results.
- Add avocado and dressing just before serving to maintain freshness.
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 210mg
