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Cobb salad topped with grilled chicken, bacon, avocado, hard boiled eggs and strawberries.

Grilled Chicken Cobb Salad

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 2 salads 1x
  • Category: Salads
  • Method: Grilling
  • Cuisine: American


This California Cobb Salad includes the traditional ingredients of grilled chicken, smoky bacon, avocado, and blue cheese with a touch of summer thrown in! You’ll love the addition of sweet strawberries and a tangy lemon vinaigrette to brighten up this classic main dish salad!



For the chicken: 

  • 810 ounces boneless, skinless chicken breast
  • 3 tablespoons olive oil
  • 1 garlic clove, minced 
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice, about 1/2 a lemon
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon dijon mustard 
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon sea salt 

For the dressing: 

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon lemon zest 
  • 1 clove garlic, minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon agave
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground pepper
  • 1/4 cup olive oil 

For the salad: 

  • 4 cups of chopped kale or other salad greens
  • 2 slices thick-cut bacon, cooked
  • 1 avocado, diced
  • 2 eggs, hard boiled 
  • 1/2 cup sliced strawberries
  • 1/4 cup crumbled blue cheese


  1. Marinate the chicken. Mix the oil, garlic, lemon juice and zest, pepper, mustard, thyme and salt in a small bowl.  Pour over the chicken and let it marinate in the refrigerator for about 30 minutes.
  2. Grill the chicken. Preheat your grill to about 400°F.   Place the chicken on the grill and grill for 7 minutes.  Flip the chicken and grill for another 6 to 7 minutes or until it reaches an internal temperature of 165°F.  Once the chicken is done remove it from the grill and let it rest for a few minutes.  
  3. Make the dressing. Add the lemon juice, vinegar, zest, garlic, mustard, agave, salt, and pepper to a small container with a lid.  Close the lid and shake to combine.  Add the olive oil and shake vigorously.  
  4. Assemble the salad. Divide the kale between two bowls.  Top each with chicken, bacon, avocado, eggs, strawberries and blue cheese.  Add the dressing and toss to coat.  

Keywords: summer salads, grilled chicken salads