Paleo Grilled Chicken Cobb Salad with Honey Dijon Dressing.

Ingredients For the Salad:

4 medium boneless, skinless chicken breasts

8 cups mixed greens (e.g., romaine, arugula, baby spinach)

4 hard-boiled eggs, peeled and quartered

1 large avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/2 cup cooked bacon, crumbled (ensure Paleo-compliant, no sugar added)

1/4 cup dairy-free blue cheese, crumbled (optional; omit for strict Paleo)

Salt and pepper, to taste

Olive oil, for grilling

For the Honey Dijon Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons Dijon mustard (check for Paleo-friendly brands)

2 tablespoons raw honey (or maple syrup for strict Paleo)

2 tablespoons apple cider vinegar

Salt and pepper, to taste

Preheat your grill to medium-high heat (about 400°F/200°C) and lightly brush the grate with olive oil. Season the chicken breasts generously with salt and pepper.

Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill, let rest for 5 minutes, then slice thinly.

Assemble the Salad:

In a large bowl, combine the mixed greens, quartered hard-boiled eggs, avocado slices, cherry tomatoes, red onion, and crumbled bacon. Toss gently to mix.

Make the Dressing:

In a small bowl, whisk together the olive oil, Dijon mustard, honey (or maple syrup), and apple cider vinegar until smooth and emulsified. Season with salt and pepper to taste.

Bring It Together:

Add the sliced grilled chicken to the salad.

Drizzle the Honey Dijon Dressing over the top and toss lightly to coat.

If using, sprinkle the dairy-free blue cheese crumbles on top for an extra flavor kick.

Serve:

Divide into bowls and enjoy immediately while the flavors are fresh and vibrant!

Prep Time: 20 minutes

Cooking Time: 14 minutes

Total Time: 34 minutes

Calories: ~420 kcal per serving