Description
This Grilled Balsamic Chicken Cobb Salad is a vibrant, protein-packed dish featuring tender marinated chicken, fresh greens, flavorful toppings, and a tangy balsamic vinaigrette. Perfect for a healthy lunch or dinner, it combines smoky grilled chicken with crispy bacon, creamy cheese, and a zesty dressing for a satisfying meal.
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, such as romaine
- 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
- Marinate the Chicken: In a bowl, toss the chicken breasts with olive oil, thyme, oregano, dill, smoked paprika, lemon zest and juice, and a pinch of salt and pepper. Let it marinate for at least 15 minutes to absorb the flavors.
- Preheat Grill/Skillet: Heat your grill, grill pan, or cast iron skillet over medium-high heat. Brush the grates or pan with some oil to prevent sticking.
- Cook the Chicken: Grill the chicken for 5-8 minutes per side, or until fully cooked and juices run clear. Remove from the heat and let rest for 5-10 minutes, then thinly slice.
- Prepare the Salad: In a large bowl, combine fresh greens, cherry tomatoes, and crumbled gorgonzola. Top with sliced avocado, grilled chicken, crumbled bacon, and sliced hard-boiled eggs.
- Make the Vinaigrette: In a jar or small bowl, whisk or shake together olive oil, balsamic vinegar, chopped basil, dijon mustard, salt, pepper, and red pepper flakes until well combined.
- Serve: Drizzle the balsamic vinaigrette over the assembled salad and toss gently to combine. Serve immediately.
Notes
- Marinate the chicken for at least 15 minutes for maximum flavor, but for even more flavor, marinate for a few hours.
- Adjust the amount of red pepper flakes in the vinaigrette based on your spice preference.
- For a lighter option, use turkey bacon or omit the cheese.
- Make sure to rest the grilled chicken before slicing to keep it juicy.
- You can prepare the vinaigrette in advance and store it in the refrigerator for up to a week.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 180 mg