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–+ servings

Grilled Cobb Salad

A two-in-one marinade and dressing complement grilled chicken and vegetables in this fun variation of the always satisfying Cobb salad.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 4 -6

Ingredients
  

Lemon herb vinaigrette

  • 4 teaspoons lemon zest
  • 1/2 cup fresh squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh thyme chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked pepper

Salad

  • 1/2 recipe lemon herb vinaigrette
  • 1 - 1 1/2 pounds boneless skinless chicken breasts
  • 3 large romaine hearts cut in half lengthwise
  • 1 bunch asparagus
  • Olive oil salt, and pepper
  • 1/2 pound bacon cooked and crumbled
  • 4 hard boiled eggs halved and cubed
  • 2 large tomatoes cubed
  • 2 avocados cubed
  • 6 scallions thinly sliced
  • 1/2 cup blue cheese crumbles optional

Instructions
 

Lemon herb vinaigrette

  • Add all ingredients to a glass jar with a lid, and close tightly. Shake vigorously until combined.

Salad

  • Add 1/2 recipe vinaigrette and chicken breasts to a gallon sized ziplock bag. Shake contents to distribute marinade, set on a plate, and place in refrigerator. Let the chicken marinade 4 hours or overnight.
  • Remove chicken from the refrigerator, and heat your grill. Place romaine and asparagus on a platter, drizzle with olive oil, and season with salt and pepper.
  • Grill chicken on medium high heat until browned, about 3 minutes per side. Transfer to indirect heat until cooked through, and a thermometer reads 165 degrees. Set aside to cool.
  • With heat on medium, place romaine and asparagus on the outer edges of grill to prevent burning. Cook 1-3 minutes per side, or until browned and lettuce is slightly wilted. Remove and set aside to cool.
  • Once chicken and asparagus are cooled, cut into pieces or cubes.
  • Place romaine halves on a platter and distribute toppings over each piece. Drizzle dressing to taste and serve immediately.

Notes

* For a Paleo version, simply omit the blue cheese.
** If you don't have access to a grill, use a grill pan, or roast in the oven.
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