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
Units
Scale
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
