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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Romaine lettuce topped with grilled chicken, eggs, avocado, bacon and blue cheese.

    Main Ingredient:

    romaine lettuce

    Category:  Salads

    Cuisine:  Southern

    Prep Time: 40 min
    Cook Time: 10 min


    Better Homes and Gardens

    Posted By:


    Posted On:

    January 19, 2018

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