Grilled Chicken Cobb Salad Recipe

Grilled Chicken Cobb Salad with Honey Dijon {Paleo}

WEBMay 24, 2020 · Salad: Combine the salt, pepper, garlic and onion powder in a small bowl and season the chicken all over. Heat your grill (or a grill …

Rating: 4.7/5(95)
1. You can either whisk the dressing together in a bowl, streaming in the oil slowly until well combined, or use an immersion blender. If using the blender, place all ingredients in a tall jar and blend until well combined. I like to use an immersion blender for a thicker, smoother dressing. Once done, set aside or refrigerate to use later.
2. Combine the salt, pepper, garlic and onion powder in a small bowl and season the chicken all over. Heat your grill (or a grill pan) to medium/med-high heat and brush with the oil. Once sizzling hot, add chicken and grill about 5 minutes per side or until just cooked through. Internal temperature of the chicken should reach 165°F. Remove to a cutting board and set aside.

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Grilled Chicken Cobb Salad The Endless Meal®

WEBAug 18, 2018 · Grill for 20 minutes, flipping halfway. Slice into strips. 3 chicken breasts, 1 tablespoon paprika, 1 teaspoon chili powder, ½ …

Rating: 5/5(26)
1. Preheat your grill to medium heat. Sprinkle both sides of the chicken breasts with the paprika, chili powder, and sea salt. Grill for 20 minutes, flipping halfway. Slice into strips.
2. Fill a pot half full with water and bring it to a boil then reduce the temperature so the water simmers. Add the eggs and let them cook for 7 minutes (no more!) then remove them and put them in a bowl of ice water. When they’re cool, peel and cut them in half.
3. While the water is heating up, cook the bacon until crispy then remove it from the pan and break it into big chunks.
4. Pour all but 1/4 cup of the bacon fat out of the pan. Whisk in the sherry vinegar, adobo sauce, dijon, and lime juice. Slowly pour in the olive oil while whisking briskly. Season with salt and pepper.

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Balsamic Grilled Chicken Cobb Salad Gimme Delicious

WEBMay 29, 2020 · Instructions. First, prep the chicken. In a large bowl, combine the olive oil, balsamic, lemon juice, Dijon mustard, garlic …

Rating: 4.8/5(6)
1. First, prep the chicken. In a large bowl, combine the olive oil, balsamic, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth. Add the chicken breasts, turning once to coat in the marinade. Cover bowl and transfer to the fridge for at least 20 minutes and up to 4 hours.
2. When ready to cook, discard marinade and grill the chicken to an internal temperature of 165 degrees F. Set chicken aside and slice when slightly cooled.
3. To make the dressing, combine all dressing ingredients in a small jar with a tight-fitting lid. Cover, shake well, and set aside until ready to serve. Dressing can be stored in the fridge for as much as 1 week.
4. To assemble the salads, lay lettuce out on a platter or individual salad plates. Top with bacon, eggs, tomatoes, carrots, avocado, onion, and sliced chicken, laying ingredients out in rows for a traditional Cobb salad look. Sprinkle on cheese and drizzle on dressing, if desired, or serve with those on the side.

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