If you’re on the hunt for a salad that feels like a full meal, the Grilled Balsamic Chicken Cobb Salad is exactly what you need. It’s a vibrant blend of flavors and textures, combining juicy grilled chicken, crispy bacon, creamy avocado, and tangy gorgonzola on a bed of fresh greens, all enhanced with a delightful balsamic vinaigrette.
Why You’ll Love This Recipe
- Flavor Explosion: The balsamic vinaigrette adds a tangy and sweet note that perfectly balances with the savory toppings.
- Perfectly Balanced: This salad provides a great mix of protein, fats, and greens, keeping you satisfied longer.
- Easy to Prepare: Minimal cooking is required, mostly involving simple grilling and chopping—ideal for a quick, satisfying meal.
- Versatile Dish: It’s as great for a weekday lunch as it is for a weekend brunch with friends.
Ingredients You’ll Need
This salad requires a handful of fresh and flavorful ingredients that marry well together. Each component contributes to the salad’s wonderful taste, hearty texture, and colorful presentation.
- Boneless Skinless Chicken Breasts: These are the stars of the show, bringing protein and juiciness to the salad.
- Extra Virgin Olive Oil: Used in both the marinade and the dressing, it adds a rich, earthy flavor.
- Fresh Herbs (thyme, oregano, dill): They infuse the chicken with aromatic flavors that complement the balsamic dressing.
- Lemon Zest and Juice: Brightens up the marinade with a fresh, citrusy zing.
- Fresh Greens: Use crispy romaine or any greens of your choice for a refreshing base.
Variations
Feeling creative? This Grilled Balsamic Chicken Cobb Salad is wonderfully adaptable. Here are some suggestions to tailor it to your taste or dietary preferences.
- Vegetarian Variation: Replace the chicken with grilled tofu or tempeh for a meat-free alternative.
- Dairy-Free Variation: Swap gorgonzola for a dairy-free cheese or omit it entirely and add more avocado for creaminess.
- Spicy Kick: Add a pinch more of crushed red pepper flakes to your dressing for some heat.
How to Make Grilled Balsamic Chicken Cobb Salad
Step 1: Marinate the Chicken
In a mixing bowl, combine your chicken breasts with olive oil, fresh herbs, paprika, lemon zest, and a pinch of salt and pepper. Let the chicken soak up these flavors for at least 15 minutes. This seasoning will make your grilled chicken irresistibly tasty.
Step 2: Grill to Perfection
Heat your grill or pan over medium-high heat. Cook the marinated chicken for about 5–8 minutes on each side until fully cooked. Allow the chicken to rest before slicing thinly. This step is crucial for sealing in the juices.
Step 3: Assemble the Salad
In a large bowl, toss together your greens and tomatoes. Arrange the sliced chicken, crumbled gorgonzola, avocado slices, crumbled bacon, and eggs over the greens. This is where your salad takes shape, layer by layer.
Step 4: Make the Dressing
In a jar, combine olive oil, balsamic vinegar, basil, mustard, and seasoning. Shake well until emulsified and adjust to taste. Drizzle this over your salad just before serving for maximum freshness.
Pro Tips for Making Grilled Balsamic Chicken Cobb Salad
- Marinade Mastery: Marinate the chicken for at least 30 minutes if you have time for even deeper flavor infusion.
- Egg Perfection: Cook your eggs in advance, allowing them to cool, for that perfect firm texture.
- Cheese Crumble: Crumble your gorgonzola cold; it’s less messy and maintains its flavor integrity.
- Dress to Impress: Apply the balsamic vinaigrette just before serving to keep the greens fresh and crisp.
How to Serve Grilled Balsamic Chicken Cobb Salad
Garnishes
Finish your Grilled Balsamic Chicken Cobb Salad with a sprinkle of extra fresh herbs like basil or dill. Their scent and vibrant color elevate the salad to a restaurant-quality dish.
Side Dishes
Pair this salad with a side of warm, crusty bread or a light soup for a cozy meal that’s both filling and satisfying. A glass of chilled white wine is also a fabulous accompaniment.
Creative Ways to Present
Try serving this salad on individual large plates with ingredients in neat sections. Alternatively, layer it up in a trifle dish for a visually striking centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to two days. Store the dressing separately to prevent the greens from wilting.
Freezing
While the salad ingredients themselves aren’t ideal for freezing, you can freeze the grilled chicken for up to three months. Simply defrost and add to fresh greens when ready to serve.
Reheating
Reheat the chicken portion in a microwave or oven until warm. For a warm salad twist, you could gently reheat the entire salad except for the greens.
FAQs
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Can I use a different cheese?
Absolutely! Feta or goat cheese are excellent substitutes for gorgonzola if you’re looking for a milder or tangier taste.
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Is there a vegetarian version?
Yes, simply replace the chicken with grilled tofu and omit the bacon for a delicious, meat-free meal.
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How do I keep the avocado from browning?
To prevent browning, you can brush the avocado slices with lemon juice before adding them to your salad.
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Can I prepare parts of the salad ahead of time?
Yes, you can grill the chicken and cook the bacon and eggs a day in advance for a quicker assembly when you’re ready to enjoy the salad.
Final Thoughts
With its delicious balance of flavors and textures, this Grilled Balsamic Chicken Cobb Salad is a must-try for those looking to elevate their salad game. I can’t wait for you to enjoy this at your next meal!
Print
Grilled Balsamic Chicken Cobb Salad Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Balsamic Chicken Cobb Salad combines juicy, flavorful grilled chicken with fresh greens, cherry tomatoes, crumbled gorgonzola, avocado, crispy bacon, and sliced hard-boiled eggs, all drizzled with a tangy balsamic vinaigrette. Perfect for a nutritious and satisfying meal, it’s ideal for outdoor grilling and quick assembly.
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh chopped thyme
- 1 tbsp fresh chopped oregano
- 1 tbsp fresh chopped dill
- 2 tsp smoked paprika
- 1 tbsp lemon zest and juice
- Kosher salt and pepper to taste
For the Salad
- 6 cups fresh greens (romaine or mixed greens)
- 1 cup cherry tomatoes, halved if large
- 4 oz gorgonzola cheese, crumbled
- 1 avocado, sliced
- 6 strips crispy bacon, crumbled
- 4 hard boiled eggs, sliced
For the Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp fresh chopped basil
- 2 tsp Dijon mustard
- Kosher salt and pepper to taste
- 1 pinch crushed red pepper flakes
Instructions
- Prepare the Chicken: In a bowl, toss the chicken breasts with olive oil, thyme, oregano, dill, smoked paprika, lemon zest, lemon juice, salt, and pepper until evenly coated.
- Preheat the Grill: Heat your grill, grill pan, or cast iron skillet over medium-high heat. Brush the grates with a little oil to prevent sticking.
- Grill the Chicken: Place the chicken on the grill and cook for 5-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5-10 minutes. Thinly slice the chicken.
- Assemble the Salad: In a large salad bowl, combine the greens, cherry tomatoes, and crumbled gorgonzola. Top the salad with sliced avocado, grilled chicken, crumbled bacon, and sliced hard-boiled eggs.
- Make the Vinaigrette: In a glass jar or bowl, whisk together balsamic vinegar, Dijon mustard, chopped basil, crushed red pepper flakes, salt, and pepper. Slowly add olive oil while whisking or shake the jar until well combined. Adjust seasonings as desired.
- Serve: Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly and enjoy!
Notes
- For extra flavor, marinate the chicken in the balsamic mixture for 30 minutes before grilling.
- Use freshly crumbled gorgonzola for the best texture and flavor.
- Feel free to substitute other greens if romaine isn’t available.
- This salad is best served immediately for optimal freshness and crispness.
- To make the hard-boiled eggs, place eggs in boiling water for exactly 9-10 minutes, then transfer to an ice bath to stop cooking.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 195 mg
