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Home » Dairy-Free

Grilled Chicken Cobb Salad

May 12, 2013 · 3 Comments

Grilled Chicken Cobb Salad

I'm a salad lover. I tend to get hooked on a particular salad for a week or so, until I move on to the next one. This week it's been cobb salad.

I had all the main ingredients and I figured it was time. It's one of those salads that is a meal, which makes life easy. I must also mention that it was freakishly warm in the Seattle area the past two weeks making it perfect salad-as-a-meal weather.

Here's my favorite mix of this American tradition, and of course feel free to improvise with cucumbers, olives, and other good stuff.

Comfy Belly: Grilled Chicken Cobb Salad

Comfy Belly: Grilled Chicken Cobb Salad

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Grilled Chicken Cobb Salad

You can also cook the chicken breasts in a skillet or bake in an oven at 350°F for about 15 minutes.
I sometimes prefer this honey mustard vinaigrette with this salad, or choose your favorite dressing.
Servings: 4 servings
Calories: 451kcal

Ingredients

Grilled Chicken

  • 1 pound chicken breasts sliced into strips
  • 2 tablespoons red wine vinegar
  • 2 tablespoons high heat oil
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon onion powder
  • 1 garlic clove peeled and minced

Salad

  • 4 strips bacon cooked and diced
  • 1 avocado pitted and diced
  • 2 plum tomatoes diced
  • 4 hard-boiled eggs shelled and diced
  • 1 head of romaine lettuce shredded or chopped
US Customary - Metric

Instructions

Chicken

  • Combine the chicken strips and the remaining ingredients in a non-reactive bowl or other container and marinate for at least 30 minutes if possible. It can be marinated overnight as well.
  • Warm up your grill to about 450°F/230°C. Grill one side of the chicken strips for about 5 minutes or so and then flip to the other side for another 5 minutes, or until the strips are just cooked and tender.

Salad

  • Hard-boiled eggs: Bring a pot of water to a steady boil. Add enough water so the eggs are covered in water. Using a spoon, gently place each egg in the pot to avoid cracking the shell. Boil for 15 minutes, then immediately cool the eggs in cold water. Refrigerate for a week or so.
  • Layer the ingredients in a salad bowl or on serving platter. Can be covered and refrigerated for a day or so.

Nutrition

Calories: 451kcal | Carbohydrates: 7g | Protein: 35g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 274mg | Sodium: 491mg | Potassium: 861mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1235IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg

 

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Italian Herb Vinaigrette

I sometimes prefer this honey mustard vinaigrette with this salad, or choose your favorite dressing.
Servings: 8 servings
Calories: 182kcal

Ingredients

  • ⅓ cup red wine vinegar
  • ¾ cup olive oil
  • 1 garlic clove peeled and minced
  • ⅛ teaspoon salt
  • ½ teaspoon dried oregano or basil
US Customary - Metric

Instructions

  • Place all the ingredients in a jar with a cap. Cover and shake until blended.

Nutrition

Calories: 182kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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    Recipe Rating




  1. Genie says

    May 12, 2013 at 9:55 pm

    That is one gorgeous plate of food. I particularly love that plate. It's so unusual! I've never made an Italian Herb Vinaigrette before but that looks very easy. Thanks for sharing.

    Reply
    • Erica says

      May 12, 2013 at 10:58 pm

      Thanks! It's easy, really.

      Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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