Best 2 Grilled Chicken Cobb Salad Recipes

Indulge in a symphony of flavors with our Grilled Chicken Cobb Salad, a culinary masterpiece that tantalizes the taste buds and nourishes the body. This delectable dish features tender and juicy grilled chicken, crispy bacon, hard-boiled eggs, ripe avocado, crumbled blue cheese, and fresh, crisp greens, all tossed in a tangy vinaigrette dressing. Alongside the main recipe, we offer a collection of delightful variations to suit every palate, including a vegetarian option with grilled tofu and a lighter version with a yogurt-based dressing. Dive into the world of culinary exploration and discover your perfect Cobb salad recipe today!

Here are our top 2 tried and tested recipes!

GRILLED CHICKEN COBB SALAD

Grilled Chicken Cobb Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Steps:

Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
Halve chicken breasts and chop the meat.
To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

GRILLED BUFFALO CHICKEN COBB SALAD

Grilled Buffalo Chicken Cobb Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pound chicken cutlets
Extra-virgin olive oil, for drizzling
1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)
1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cored and chopped into bite-sized pieces
1 pint cherry tomatoes, halved
1 cup blue cheese crumbles
4 slices bacon, cooked and crumbled
2 medium carrots, peeled and sliced into thin rounds
2 center celery stalks and leaves, sliced thin on a bias
2 hard-boiled eggs, chopped
1 avocado, chopped
1 cup corn chips, such as Fritos

Steps:

For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your Cobb salad. Look for ripe tomatoes, crisp bacon, and tender chicken.
Don't overcook the chicken: Chicken breast can quickly become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit, then remove it from the heat and let it rest before slicing.
Make your own dressing: A homemade dressing will give your Cobb salad a much better flavor than a store-bought dressing. Try a simple vinaigrette made with olive oil, vinegar, Dijon mustard, and herbs.
Assemble the salad just before serving: This will help to prevent the lettuce from wilting. If you're making the salad ahead of time, store the dressing and toppings separately and assemble it just before serving.

Conclusion:

The Grilled Chicken Cobb Salad is a delicious and refreshing salad that's perfect for a summer lunch or dinner. It's packed with protein, healthy fats, and vitamins, and it's easy to make. If you're looking for a healthy and satisfying salad, give the Grilled Chicken Cobb Salad a try.

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