Recipe Detail

Cobb Salad Grilled Chicken

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 cups - chopped red onion
  2. 3 tablespoons - red wine vinegar
  3. 1 teaspoons - Dijon-style mustard
  4. 1 pinchs - salt
  5. 4 - skinless, boneless chicken breast halves pounded to 3/4-inch thickness
  6. 3 tablespoons - olive oil
  7. 2 - hard-cooked eggs peeled and halved
  8. 1 - ripe avocado halved, pitted, peeled, sliced
  9. 2 ounces - blue cheese
  10. 1 heads - romaine lettuce torn
  11. 6 slices - bacon crisp-cooked and coarsely crumbled


In a small bowl stir together dressing ingredients: onion, vinegar, mustard and salt; let stand at least 30 minutes.

Meanwhile, season chicken on both sides with salt and pepper; brush with 1 tablespoon of olive oil. Grill on rack of covered grill directly over medium-high heat for 8 to 10 minutes or until internal temperature reaches 165 degrees F., turning once.

Divide chicken, egg halves, avocado slices and blue cheese over romaine among four plates.

Whisk remaining 2 tablespoons olive oil into onion mixture; drizzle over salads.

Sprinkle with bacon.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers