Paleo Grilled Chicken Cobb Salad

There’s something incredibly satisfying about a salad that feels like a celebration in every bite. This Paleo Grilled Chicken Cobb Salad brings together layers of texture and flavor—smoky grilled chicken, creamy avocado, crunchy bacon, peppery arugula, and crisp romaine—all drizzled with a tangy Dijon vinaigrette that ties everything together. Whether you’re looking for a vibrant lunch to power you through a busy afternoon or a light-yet-hearty dinner to keep things on the healthier side, this salad checks all the boxes. It’s naturally gluten-free, low-carb, and wholly satisfying, so you can indulge without the guilt.

As a home cook who loves hosting friends in my backyard, I’ve found this recipe to be the ultimate crowd-pleaser. The secret is in the simplicity: quality ingredients prepared with care, then stacked up in a riot of color on the plate. The chicken breasts get rubbed with olive oil, seasoned with salt and pepper, and grilled until they’re juicy and perfectly charred. Meanwhile, you can hard-boil eggs, crumble crisp bacon, halve sweet cherry tomatoes, and dice buttery avocado—all while the kitchen fills with the gentle hiss of the grill pan. When everything comes together, you’ve got a salad that looks as gorgeous as it tastes, and best of all, it’s beginner-friendly. Trust me, once you take that first bite of creamy avocado against the smoky chicken and tangy dressing, you’ll be hooked for life.

KEY INGREDIENTS IN PALEO GRILLED CHICKEN COBB SALAD

Every unforgettable dish starts with top-notch ingredients, and this Paleo Grilled Chicken Cobb Salad is no exception. Below is a breakdown of each element that makes this recipe sing, plus the role it plays in creating that perfect balance of flavor, texture, and nutrition.

• Boneless skinless chicken breasts

The star protein of this salad—lean, juicy, and adaptable. When grilled, they develop a smoky crust that cuts through the richness of the avocado and bacon.

• Olive oil

A heart-healthy fat used both for coating the chicken and crafting the dressing. It helps the grill marks form and carries the tangy vinegar and mustard in the vinaigrette.

• Salt and pepper

Essential seasonings that enhance every other ingredient. A simple but vital combo that highlights natural flavors.

• Mixed salad greens

A dynamic trio of arugula, spinach, and romaine offers a mix of peppery bite, tender leaves, and crunchy sturdiness as the foundation of your salad.

• Avocado

Adds a silky, buttery texture and healthy monounsaturated fats. Its mellow flavor plays beautifully against sharper elements like red onion and Dijon mustard.

• Hard-boiled eggs

Chopped into bite-sized pieces, they lend richness and extra protein, making the salad more filling and colorful.

• Cherry tomatoes

Their juicy sweetness bursts with every bite, cutting through the denser proteins and leafy greens with bright, fresh notes.

• Cucumber

Thinly sliced for crisp coolness, it adds a refreshing contrast to the warmer, richer components of the dish.

• Cooked bacon

Crumbled for a crunchy texture and smoky-salty flavor that is absolutely irresistible alongside creamy avocado and gentle greens.

• Red onion

Thin ribbons of mild onion provide a sharp, aromatic edge that lifts the entire salad.

• Fresh parsley

Chopped and sprinkled over the top, parsley brings a clean, herbaceous finish that brightens each forkful.

• Red wine vinegar

The acidic counterpart in our dressing, it adds zip and balances the richness of the oil, mustard, and avocado.

• Dijon mustard

Acts as an emulsifier for the dressing while contributing a gentle heat and complexity.

• Garlic

Minced to infuse a savory depth into the vinaigrette without overpowering the other flavors.

HOW TO MAKE PALEO GRILLED CHICKEN COBB SALAD

Let’s roll up our sleeves and talk through each step in crafting this mouthwatering salad. From heating up the grill to slicing everything just right, you’ll see how simple techniques combine to deliver a dish worthy of any dinner table.

1. Preheat the grill or grill pan to medium-high heat. Make sure your cooking surface is clean and well-oiled—this helps achieve those beautiful grill marks on the chicken without sticking.

2. Rub the chicken breasts with olive oil, then season generously with salt and pepper. Massaging the oil and seasonings into the meat ensures an even, flavorful crust once they hit the grill.

3. Grill the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F and the chicken is fully cooked. Keep the lid down as much as possible to maintain an even heat and smoky flavor.

4. Remove the chicken from the grill and let it rest for 5 minutes. Resting is crucial—it allows the juices to redistribute so your slices stay tender and moist.

5. In a large mixing bowl, toss the mixed greens with half of the olive oil dressing. Lightly coat each leaf so they’re flavored without becoming soggy.

6. Arrange the salad greens on a large platter or individual bowls. Taking a moment to spread them out creates a beautiful canvas for your toppings.

7. Add the diced avocado, chopped hard-boiled eggs, cherry tomatoes, cucumber slices, crumbled bacon, red onion, and parsley on top of the greens in separate sections. Lining them up in rows or clusters makes for an eye-catching presentation.

8. Place the grilled chicken slices on top of the salad. Fan them out so each slice shows off its perfect char and juicy interior.

9. Drizzle the remaining olive oil dressing over the salad, or serve the dressing on the side. This lets guests control how much tangy vinaigrette they want.

10. Serve immediately and enjoy! Dive in right away to savor that textural contrast before the greens wilt and everything melds together.

SERVING SUGGESTIONS FOR PALEO GRILLED CHICKEN COBB SALAD

When it comes to serving this Paleo Cobb Salad, you’ve got plenty of creative options to elevate the experience. Whether you’re setting a casual lunch or planning a more formal dinner, these ideas will help you showcase the salad’s vibrant colors and bold flavors:

• Serve on a chilled platter to keep everything crisp and refreshing, especially on a warm day. The cool surface prolongs the crunch of the greens and vegetables.

• Pair with homemade Paleo crackers or crisp plantain chips for an added crunch and convenient scooping. The nutty flavors of almond or cassava flour pair beautifully with the tangy vinaigrette.

• Offer the dressing in a mini carafe alongside the salad, so guests can drizzle to their liking. This presentation feels sophisticated and ensures that no one over-dresses their greens.

• Garnish with extra fresh herbs like cilantro or basil for a fragrant herbal lift. A final sprinkle of chopped parsley or green onions adds an elegant finishing touch.

HOW TO STORE PALEO GRILLED CHICKEN COBB SALAD

One of the best things about this salad is its suitability for meal prep and make-ahead lunches. With thoughtful storage, you can preserve each component’s freshness and prevent the greens from wilting or the avocado from browning prematurely.

• Store the dressing separately in an airtight container or mason jar. Keeping it apart from the salad prevents soggy greens and lets you control exactly when to dress the leaves.

• Pack the grilled chicken slices in their own container. You can reheat them gently in a skillet or enjoy them cold—the smoky flavor holds up well either way.

• Layer the salad components in a meal-prep container: start with the greens at the bottom, followed by firmer items like cucumbers and tomatoes, then eggs, bacon, and avocado on top. Add the dressing just before eating to keep everything crisp.

• Use fresh-squeeze lemon juice over diced avocado before storing to slow oxidation. A light mist of citrus helps keep those green cubes looking vibrant in the fridge.

CONCLUSION

There you have it—a complete guide to creating the most irresistible Paleo Grilled Chicken Cobb Salad you’ll ever taste. We covered everything from selecting quality ingredients and prepping your grill to layering flavors and achieving that perfect textural contrast. You’ve learned how to whip up a tangy Dijon vinaigrette, how to rest and slice your chicken for maximum juiciness, and how to assemble a visually stunning platter that will have everyone at the table swooning. Feel free to print this article out and save it for later reference—you can tuck it into your recipe binder or tuck it into your digital favorites. Below, you’ll also find a handy FAQ section (just scroll down!) to answer any lingering questions you might have about variations, substitutions, or troubleshooting common salad mishaps.

Now it’s your turn to get cooking! If you give this salad a whirl, I’d love to hear how it turned out. Did you swap in shrimp instead of chicken? Did you add roasted sweet potatoes for a heartier bite? Drop your comments below or send me any questions if you hit a snag along the way. Your feedback helps me fine-tune future recipes and ensures we keep serving up dishes that are as fun to make as they are delicious to eat. Happy grilling, friends!

Print Recipe

Paleo Grilled Chicken Cobb Salad

Author: Lily Anderson Courses: Lunch

Difficulty: Beginner Prep Time 20 mins Cook Time 14 mins Rest Time 5 mins Total Time 39 mins

Calories: 700

Description

This salad brings together juicy grilled chicken, buttery avocado, crunchy bacon, ripe cherry tomatoes, and mixed greens, all coated in a zesty red wine vinaigrette for a satisfying and nourishing meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and pepper to taste

• 6 cups mixed salad greens (arugula, spinach, and romaine)

• 1 avocado, diced

• 2 hard-boiled eggs, peeled and chopped

• 1 cup cherry tomatoes, halved

• ¹⁄₂ cucumber, thinly sliced

• 4 slices of cooked bacon, crumbled

• ¹⁄₄ red onion, thinly sliced

• ¹⁄₄ cup fresh parsley, chopped

• 2 tablespoons olive oil (for dressing)

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 clove, minced

• Salt and pepper to taste

Instructions

1. Preheat the grill or grill pan to medium-high heat.
2. Rub the chicken breasts with olive oil, then season with salt and pepper.
3. Grill the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is fully cooked.
4. Remove the chicken from the grill and let it rest for 5 minutes. Once rested, slice the chicken into thin strips.
5. In a large mixing bowl, toss the mixed greens with half of the olive oil dressing.
6. Arrange the salad greens on a large platter or individual bowls.
7. Add the diced avocado, chopped hard-boiled eggs, cherry tomatoes, cucumber slices, crumbled bacon, red onion, and parsley on top of the greens in separate sections.
8. Place the grilled chicken slices on top of the salad.
9. Drizzle the remaining olive oil dressing over the salad, or serve the dressing on the side.
10. Serve immediately and enjoy!

Note

• Grilled chicken can be replaced with grilled steak, shrimp, or turkey for variety.
• The dressing can be made in advance and stored in the fridge for up to a week.
• Add more veggies like bell peppers or zucchini to customize the salad to your taste.
• To make the salad even heartier, add roasted sweet potatoes or a few tablespoons of almond butter in the dressing.
• This salad works as a meal prep option, simply keep the dressing separate until you're ready to eat.

Keywords: Paleo salad, grilled chicken salad, Cobb salad, healthy lunch, low carb dinner, gluten-free recipe