Grilled Chicken Cobb Salad With Honey Dijon {Paleo} Recipe

I’m sharing my Paleo Chicken Cobb salad packed with perfectly seasoned grilled chicken, crispy bacon, sliced eggs and avocado plus a honey Dijon dressing ready in under a minute, and it’s a healthy, hearty low carb meal that’s gluten free, paleo and dairy free.

I never thought a Cobb could be this bold until I grilled up some chicken and tossed it with a punchy honey Dijon. My Grilled Chicken Cobb Salad With Honey Dijon {Paleo} somehow balances smoky grilled boneless skinless chicken breasts with silky avocados so each forkful surprises you, like wait whats that flavor?

It’s perfect when I’m craving something hearty but still clean, and it works great as a Salad Cobb or for Low Carb Diet Recipes day. I keep wanting to change it, but every time it lands exactly where I want — crunchy, bright, kinda addicting.

Ingredients

• Chicken breasts: Lean protein powerhouse, helps muscle repair and keeps you full, grills really well.
• Bacon: Adds smoky salty crunch, mostly fat so enjoy in moderation, super tasty though.
• Avocado: Creamy healthy fats, adds richness and fiber, helps absorb vitamins, very filling.
• Eggs: Protein and vitamin packed, make it filling, soft yolks add silky texture, yum.
• Romaine and mixed greens: Low calorie fiber source gives crunch and fresh bitter notes, full of folate.
• Cherry tomatoes: Sweet tangy bursts, they give vitamin C and antioxidants, brightens each bite.
• Honey Dijon dressing: Sweet and sharp dressing, honey balances mustard tang, olive oil adds silk.
• Cucumber: Cool crunchy cucumber, mostly water adds freshness and extra crisp to bowls.

Ingredient Quantities

• 2 large boneless skinless chicken breasts (about 1 to 1 1/4 lb total)
• 1 1/2 teaspoons sea salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil, divided
• 6 slices thick cut bacon
• 4 large eggs
• 6 cups romaine lettuce and mixed greens, chopped
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, sliced
• 2 ripe avocados, sliced
• 1/4 small red onion, thinly sliced
• 2 tablespoons chopped fresh chives or parsley
• 3 tablespoons extra virgin olive oil for dressing
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar or fresh lemon juice
• 1 small garlic clove, minced (optional)
• Additional salt and pepper to taste

How to Make this

1. Preheat a grill or grill pan to medium high and oil the grates or brush the pan with a little of the olive oil.

2. Pat the chicken dry, rub with about half the sea salt and half the black pepper, then sprinkle the garlic powder and smoked paprika all over; drizzle with one of the two tablespoons of olive oil and rub it in. Grill the breasts about 6 to 8 minutes per side until an instant read thermometer reads 165 F, then transfer to a cutting board and let rest at least 5 minutes before slicing thin across the grain.

3. While the chicken rests, cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes, turning so it browns evenly. Drain on paper towels and roughly chop or crumble when cool.

4. Put the eggs in a small pot, cover with cold water, bring to a boil, then lower heat and simmer 9 to 10 minutes for firm yolks. Plunge into ice water for a few minutes, peel and slice or quarter.

5. Chop the romaine and mixed greens and lay them on a large platter or in a big bowl. Scatter halved cherry tomatoes, cucumber slices, thinly sliced red onion, and the chopped chives or parsley over the greens.

6. Make the honey Dijon dressing: whisk together the 3 tablespoons extra virgin olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, 2 tablespoons apple cider vinegar or lemon juice, the small minced garlic clove if using, and the remaining salt and pepper to taste. Taste and tweak if you want it sweeter or tangier.

7. Slice the rested chicken and arrange it on the greens along with sliced eggs, chopped bacon, and sliced avocado. Place items in rows if you want a classic Cobb look, or just scatter them for an easy bowl.

8. Drizzle the dressing over the salad just before serving, or serve it on the side so folks can add what they like. Toss gently if you want everything evenly coated.

9. Final tips: slice the avocado last so it does not brown, save a little dressing for anyone who wants extra, and don’t over cook the eggs or chicken. If you want extra smoke flavor, brush a tiny bit of bacon fat on the chicken before grilling.

Equipment Needed

1. Grill or grill pan plus a little oil (to preheat and grease the grates)
2. Long tongs or a spatula for flipping chicken and bacon
3. Instant‑read thermometer to check chicken temp
4. Cutting board and a sharp chef’s knife for slicing chicken, veg and avocado
5. Heavy skillet (cast iron works great) for cooking the bacon
6. Small pot for boiling eggs and a slotted spoon to remove them
7. Large bowl or platter to build the salad
8. Whisk and measuring spoons/cups for the honey Dijon dressing
9. Medium bowl with ice water for chilling eggs, and paper towels for draining bacon and drying chicken

FAQ

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

• Chicken breasts → Grilled salmon fillets (2 x 6-8 oz) — richer flavor and still paleo friendly; season the salmon the same way and grill skin-side down, just watch cook time since salmon cooks faster.
• Bacon → Prosciutto or pancetta, thinly crisped in a pan — same salty, savory punch but less greasy, and it gets nice and crunchy in a minute or two.
• Dijon mustard → Whole grain or brown mustard, same amount — texture may change a bit but flavor is very similar; if you’re out of mustard, mashed avocado works as a creamy binder for the dressing.
• Honey → Pure maple syrup or date syrup, use slightly less (start with 3/4 the amount) — both are paleo friendly and sweeter, so taste as you go.

Pro Tips

1) Pound or butterfly the chicken so both breasts are the same thickness, it cooks evenly and you dont end up with one dried out side. Use an instant read thermometer and let the meat rest 8 to 10 minutes before slicing so the juices settle.

2) Cook the bacon low and slow, drain it well, and reserve a tablespoon or two of the rendered fat. Brush a tiny bit on the chicken right before or after grilling for depth of smoke, but dont overload it or the salad will taste greasy.

3) For perfect, peelable hard boiled eggs start them from cool water and plunge into an ice bath for at least 5 minutes. That makes peeling nearly effortless and stops the yolks from getting a green ring.

4) Slice the avocado last and toss the cut pieces in a little lemon or vinegar if you need to prep ahead. Also keep some dressing on the side so people can add more without making the greens soggy.