Favourites

Grilled Chicken Cobb Salad

Salade Cobb Couverture Recette site Web

A protein-packed grilled chicken Cobb salad, perfect for a quick, balanced and satisfying meal.

In collaboration with

Esther Samson, Es.eatss
Esther Samson, Es.eatss
Breasts Grills Salads BBQ Favourites Summertime Lunch Potluck Routine Ready Recipes
4 Portions
5 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • 8 slices bacon
  • 4 eggs
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 120 ml (½ cup) crumbled blue cheese

For the dressing

  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 tbsp) whole grain mustard
  • 15 ml (1 tbsp) honey
  • 30 ml (2 tbsp) apple cider vinegar
  • 60 ml (¼ cup) olive oil
  • A bit of chopped chives
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Cook the eggs until hard-boiled (about 7 minutes in boiling water).
  2. Cool under cold water, then peel and cut into quarters.
  3. Preheat the oven to 200°C (400°F).
  4. Place the bacon slices on a parchment-lined baking sheet and cook for 12–15 minutes, or until crispy. Drain on paper towels.
  5. Grill the chicken breasts on the BBQ until fully cooked and nicely browned. Let rest for a few minutes, then slice.
  6. In a bowl, whisk together the Dijon mustard, whole grain mustard, honey, apple cider vinegar, and olive oil. Season with salt and pepper to taste. Add finely chopped chives.
  7. Arrange the lettuce in a large bowl or on a serving platter.
  8. Top with sliced chicken, crumbled bacon, egg quarters, cherry tomatoes, avocado slices, and crumbled blue cheese.
  9. Drizzle the dressing over the salad just before serving and toss gently.