Paleo Grilled Chicken Cobb Salad Recipe

Ingredients:

For the salad:

2 large chicken breasts, boneless and skinless

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

6 cups mixed greens (romaine, arugula, spinach, etc.)

4 slices of sugar-free bacon, cooked and crumbled

2 hard-boiled eggs, peeled and sliced

1 avocado, sliced

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

For the dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon honey or maple syrup (optional for paleo sweetener)

Salt and pepper to taste

Instructions:

Prepare the chicken:

Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.

Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked (165°F internal temperature). Let rest for 5 minutes, then slice or dice.

Cook the bacon:

Cook the bacon in a skillet until crispy. Drain on paper towels, then crumble into pieces.

Prepare the dressing:

In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, honey (if using), salt, and pepper. Set aside.

Assemble the salad:

In a large bowl or on a platter, layer the mixed greens as the base.

Arrange the grilled chicken, crumbled bacon, hard-boiled eggs, avocado, cherry tomatoes, and red onion in sections over the greens.

Serve:

Drizzle the dressing over the salad just before serving. Toss gently if desired or serve with dressing on the side for individual customization.

This Paleo Grilled Chicken Cobb Salad is packed with protein, healthy fats, and vibrant veggies, making it a nutrient-dense and delicious meal. Enjoy it fresh for a wholesome and satisfying dish!