I invite you to try my grilled chicken Cobb salad that embodies one of my favorite Healthy Low Carb Recipes. Tender chicken breasts mingle with crisp mixed salad greens, vibrant cherry tomatoes, diced cucumber, and creamy avocado. A light honey Dijon dressing ties it all together for a satisfying blend of flavors.
I recently tried my hand at a Grilled Chicken Cobb Salad With Honey Dijon and it totally blew my mind. I started with 1 lb of boneless, skinless chicken breasts, lightly seasoned with salt and pepper and brushed with olive oil.
Then I tossed in some minced garlic when grilling to give it a punch of flavor. After slicing the juicy grilled chicken, I layered it over a generous bed of mixed salad greens, adding halved cherry tomatoes, diced cucumber, and fresh avocado.
I even threw in a couple of sliced hard boiled eggs and thinly sliced red onion to give it that extra crunch. Everything is whipped together with a tangy dressing made from honey, Dijon mustard, and apple cider vinegar.
I know it sounds simple but trust me, this dish is a game changer for anyone following healthy low carb recipes, paleo chicken, or whole 30 recipes like mine.
Why I Like this Recipe
I like this recipe because first off, it’s super healthy and filling which makes me feel good about what I’m eating even when I’m in a rush.
I also love that the grilled chicken, crisp salad greens, and that tangy honey mustard dressing all mix together in a way that makes every bite interesting and yummy.
Another reason is that it’s really easy to make; the cooking and prep are simple so I can throw it together even on hectic days.
And finally, I dig the fact that it fits into my diet since it’s low carb, gluten free, paleo and dairy free so I don’t have to worry about any annoying restrictions.
This grilled chicken Cobb salad is loaded with all kinds of goodies. Its a healthy meal thats low carb and gluten free and it works for my paleo and dairy free diet too. I know it might sound complicated but it’s actually pretty straightforward and the flavors all come together really well. Seriously, every bite is a good mix of savory chicken, fresh veggies and a sweet, tangy dressing so it never gets boring. Enjoying this salad always makes me feel like I made something really special without too much fuss.
Ingredients
- Chicken: Lean protein to build muscle.
Grilling enhances its natural flavor.
- Mixed salad greens: Rich in fiber and vitamins.
They are low calorie and very healthy.
- Avocado: Contains healthy fats that boost flavor and creaminess.
Adds a smooth texture.
- Cherry tomatoes: Packed with antioxidants and vitamins.
They add a burst of tangy sweetness.
- Honey: Natural sweetener that balances savory flavors.
A little goes a long way.
- Dijon mustard: Tangy condiment that lightens the salad with a bit of zest.
- Olive oil: Healthy fat that enhances the dressing and keeps the salad moist.
Ingredient Quantities
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- Salt and pepper to taste
- 2 cloves garlic, minced
- 6-8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 avocado, diced
- 2 hard boiled eggs, sliced
- 1/4 red onion, thinly sliced
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Optional: 3 slices turkey bacon, cooked and crumbled
How to Make this
1. Start by preheating your grill or grill pan to medium-high heat, then brush your chicken breasts with 1 tbsp olive oil, and season them with salt, pepper, and minced garlic.
2. Place the chicken on the grill and cook for about 6 to 7 minutes on each side until it’s completely cooked through, then let it rest for a few minutes before slicing.
3. While the chicken is cooling, grab a large bowl and toss in your mixed salad greens, halved cherry tomatoes, diced cucumber, diced avocado, and thinly sliced red onion.
4. In a small bowl, mix together the remaining 1 tbsp olive oil, 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar to make your dressing.
5. Once your chicken is cooled enough to handle, slice it into strips and add it to the salad bowl.
6. Carefully lay the sliced hard boiled eggs on top of the salad.
7. If you’re using the turkey bacon, crumble those cooked slices and sprinkle them over the salad.
8. Drizzle the dressing evenly over the salad and then toss everything together until it’s well mixed.
9. Give it a quick taste and adjust the salt and pepper if needed.
10. Serve your Grilled Chicken Cobb Salad immediately and enjoy the fresh flavors!
Equipment Needed
1. Grill or grill pan
2. Basting brush
3. Tongs
4. Sharp knife
5. Cutting board
6. Large bowl
7. Small bowl
8. Measuring spoons
9. Salad fork or tongs
FAQ
Grilled Chicken Cobb Salad With Honey Dijon {Paleo} Recipe Substitutions and Variations
- If you dont have boneless skinless chicken, try using turkey breast instead for a different twist
- If you are out of olive oil, avocado oil works just as well and adds a nice flavor
- Mixed salad greens can be swapped with a combination of spinach and kale if you want something a bit heartier
- If cherry tomatoes are too pricey or not in season, grape tomatoes are a solid substitution
- Not into turkey bacon? You can use cooked prosciutto in small pieces for added crunch and flavor
Pro Tips
1. Let the chicken rest for a few minutes after grilling so the juices settle in and makes it way more tasty and tender
2. Try marinating the chicken in the garlic, olive oil, salt and pepper for about 30 minutes before cooking to boost the flavor even more
3. When mixin your dressing, put all the ingredients in a jar with a tight lid and shake it up instead of whisking it by hand, it’s less mess and really mixes up good
4. If you’re crumbling turkey bacon, do it right before serving so that they stay crispy and add a nice crunch to every bite
Grilled Chicken Cobb Salad With Honey Dijon {Paleo} Recipe
My favorite Grilled Chicken Cobb Salad With Honey Dijon {Paleo} Recipe
Equipment Needed:
1. Grill or grill pan
2. Basting brush
3. Tongs
4. Sharp knife
5. Cutting board
6. Large bowl
7. Small bowl
8. Measuring spoons
9. Salad fork or tongs
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- Salt and pepper to taste
- 2 cloves garlic, minced
- 6-8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 avocado, diced
- 2 hard boiled eggs, sliced
- 1/4 red onion, thinly sliced
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Optional: 3 slices turkey bacon, cooked and crumbled
Instructions:
1. Start by preheating your grill or grill pan to medium-high heat, then brush your chicken breasts with 1 tbsp olive oil, and season them with salt, pepper, and minced garlic.
2. Place the chicken on the grill and cook for about 6 to 7 minutes on each side until it’s completely cooked through, then let it rest for a few minutes before slicing.
3. While the chicken is cooling, grab a large bowl and toss in your mixed salad greens, halved cherry tomatoes, diced cucumber, diced avocado, and thinly sliced red onion.
4. In a small bowl, mix together the remaining 1 tbsp olive oil, 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar to make your dressing.
5. Once your chicken is cooled enough to handle, slice it into strips and add it to the salad bowl.
6. Carefully lay the sliced hard boiled eggs on top of the salad.
7. If you’re using the turkey bacon, crumble those cooked slices and sprinkle them over the salad.
8. Drizzle the dressing evenly over the salad and then toss everything together until it’s well mixed.
9. Give it a quick taste and adjust the salt and pepper if needed.
10. Serve your Grilled Chicken Cobb Salad immediately and enjoy the fresh flavors!
