Grilled Chicken Cobb Salad
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!
Servings: 2 salads
Ingredients
For the chicken:
- 8 - 10 ounces boneless skinless chicken breast
- 3 tablespoons olive oil
- 1 garlic clove minced
- 1 tablespoon white wine vinegar
- ¼ teaspoon lemon zest
- 1 tablespoon fresh lemon juice about ½ a lemon
- ½ teaspoon cracked black pepper
- ½ teaspoon dijon mustard
- ¼ teaspoon dried thyme
- ¼ teaspoon sea salt
For the dressing:
- 3 tablespoons fresh lemon juice
- 1 tablespoon champagne vinegar
- 1 teaspoon lemon zest
- 1 clove garlic minced
- ½ teaspoon dijon mustard
- 1 teaspoon agave
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground pepper
- ¼ 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
- ½ cup sliced strawberries
- ¼ cup crumbled blue cheese
Instructions
- 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.
- 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.
- 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.
- 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.