Grilled Chicken Cobb Salad Recipe

Name: Grilled Chicken Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) boneless skinless chicken breasts; 2 teaspoons extra virgin olive oil, plus 2 tablespoons extra-virgin oil; 1 teaspoon poultry seasoning, eyeball it; salt & freshly ground black pepper; 4 large eggs, boiled; 8 slices bacon, chopped into small pieces; 3 romaine lettuce hearts; 2 lemons, juice of; 2 ripe avocados, halved and scooped from skins with a spoon, then diced; 2 vine ripe tomatoes, seeded and diced; 1 red onion, chopped; 2 cups white cheddar cheese (or blue cheese crumbled) or 2 cups monterey jack cheese, shredded (or blue cheese crumbled)

Servings: persons

2 (8 ounce) boneless skinless chicken breasts
2 teaspoons extra virgin olive oil, plus 2 tablespoons extra-virgin oil
1 teaspoon poultry seasoning, eyeball it
salt & freshly ground black pepper
4 large eggs, boiled
8 slices bacon, chopped into small pieces
3 romaine lettuce hearts
2 lemons, juice of
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar cheese (or blue cheese crumbled) or 2 cups monterey jack cheese, shredded (or blue cheese crumbled)

1
Heat a grill or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper; Wash hands: Grill or pan fry chicken for 6 to 7 minutes on each side;Remove from heat and let rest 5 minutes.
2
In a small pot, cover eggs with cold water; place over high heat and bring to a boil; Once it comes to a boil, cover pot and turn off heat, set timer for 10 minutes, after 10 minutes, cool eggs under cold running water, peel and chop.
3
Brown chopped bacon in a skillet over medium high heat ; Drain bacon on paper towels.
4
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl; dress chopped lettuce with the juice of 1 1/2 lemons; Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce; Season greens with Salt & Pepper, to taste.
5
Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
6
CHOP the CHICKEN Breast meat.
7
TO SERVE; Arrange rows of chopped chicken, chopped hard boiled eggs, chopped crisp bacon, diced avocado, diced tomato, chopped onion, and shredded cheese on top of either 4 individual portions of dressed romaine OR 1 large serving platter, Enjoy.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (8 ounce) boneless skinless chicken breasts, 2 teaspoons extra virgin olive oil, plus 2 tablespoons extra-virgin oil, 1 teaspoon poultry seasoning, eyeball it, salt & freshly ground black pepper, and more.

Yes, Grilled Chicken Cobb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Cobb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions