Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Balsamic Chicken Cobb Salad Recipe

Grilled Balsamic Chicken Cobb Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 91 reviews
  • Author: Villerius
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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