Grilled Chicken Cobb Salad Recipes

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GRILLED CHICKEN COBB SALAD RECIPE



Grilled Chicken Cobb Salad Recipe image

Easy and delicious Cobb salad topped with grilled chicken and homemade ranch dressing

Provided by Rena

Categories     Salad

Time 25m

Number Of Ingredients 14

1 lb Chicken Tenders
1 Tbsp Olive Oil
4 Hard-Boiled Eggs
1 Cup Cherry Tomatoes (halved)
1 Avocado (sliced)
1 Small Red Onion (cut in half and sliced)
1/2 English Cucumber (chopped)
4 Cups Chopped Romaine lettuce
1/3 Cup Blue Cheese (crumbled)
1/2 Cup Plain full-fat yogurt or Greek yogurt
1 Tbsp Chopped Chives (plus more to garnish)
1 Garlic Clove (minced)
2 Tbsp Olive Oil
sea salt and pepper, to taste

Steps:

  • Preheat a grill pan over medium-high heat.
  • In a shallow dish place chicken tenders and season with salt and pepper to your taste
  • Drizzle with 1 Tbsp olive oil and mix well to coat.
  • Grill for about 3-4 minutes on each side, or until cooked through and no longer pink in the inside. Let it rest for a few minutes on a chopping board, then slice it.
  • Meanwhile, in a small bowl add all dressing ingredients and whisk to combine.
  • To assemble the salad add the lettuce first, then arrange chicken, eggs, tomatoes, cucumber, avocado, and onions in a row.
  • Sprinkle with crumbled blue cheese and chives, then drizzle with dressing and enjoy!

Nutrition Facts : Calories 467 kcal, Carbohydrate 13 g, Protein 37 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 268 mg, Sodium 373 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

GRILLED CHICKEN COBB SALAD



Grilled Chicken Cobb Salad image

This Grilled Chicken Cobb Salad is loaded with flavor and it's a complete meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

6 bacon slices, cut into 1-inch-wide pieces
1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
2 to 3 tablespoons Vinaigrette
1 1/2 pounds grilled chicken cutlets, thinly sliced crosswise
4 ounces feta cheese, crumbled (1 cup)
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
Coarse salt and ground pepper

Steps:

  • In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
  • In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.

Nutrition Facts : Calories 562 g, Fat 35 g, Fiber 6 g, Protein 50 g

GRILLED CHICKEN WITH COBB SALAD



Grilled Chicken with Cobb Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 skinless, boneless chicken breasts (about 8 ounces each)
1 small onion, cut into 1/2-inch-thick rings
1 cup buttermilk
2 cloves garlic, smashed
Kosher salt and freshly ground pepper
4 slices bacon
3 large eggs
1/4 cup vegetable oil, plus more for the grill
4 teaspoons white wine vinegar
1 tablespoon dijon mustard
2 hearts romaine lettuce, chopped
1 tomato, chopped
1 avocado, chopped
1/3 cup crumbled blue cheese

Steps:

  • Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.
  • Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.
  • Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
  • Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.
  • Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.
  • Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.

GRILLED CHICKEN COBB SALAD



Grilled Chicken Cobb Salad image

No more boring cobb salads! Made with the juiciest garlic rosemary chicken thighs and the most flavorful honey Dijon dressing!

Provided by Chungah Rhee

Categories     summer

Yield 4-6 servings

Number Of Ingredients 17

1/4 cup reduced sodium soy sauce
3 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
3 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
6 slices bacon, cut into thirds
1 head romaine, roughly chopped
6 campari tomatoes, cut into wedges
1 avocado, halved, seeded, peeled and sliced
1/2 small red onion, thinly sliced
4-6 soft boiled eggs, peeled and halved
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a small bowl, whisk together olive oil, vinegar, Dijon, honey and 1 tablespoon water; season with salt and pepper, to taste; set aside. In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, rosemary and garlic; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, tomatoes, avocado, onion and eggs. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine. Serve immediately.

BARBECUE CHICKEN COBB SALAD



Barbecue Chicken Cobb Salad image

I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That's how I got my family to eat more veggies. -Camille Beckstrand, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 14

1 bottle (18 ounces) barbecue sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds boneless skinless chicken breasts
12 cups chopped romaine
2 avocados, peeled and chopped
3 plum tomatoes, chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

Steps:

  • In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.

Nutrition Facts : Calories 571 calories, Fat 26g fat (9g saturated fat), Cholesterol 192mg cholesterol, Sodium 1314mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 7g fiber), Protein 39g protein.

GRILLED CHICKEN COBB SALAD



Grilled Chicken Cobb Salad image

This recipe was so delicious. A Great meal when served with a hot crusty roll. A friend served it at a luncheon & shared the recipe. I believe it originally came from a Martha Stewart booklet, however it has been tweaked just a little. Please adjust the quantity of ingredients to suit your own tastes and the size of servings you desire. Enjoy.

Provided by Just Janie

Categories     Brunch

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 slices cooked bacon, cut into large pieces
1 avocado, peeled, sliced, cut into 1-inch pieces
2 cups cherry tomatoes, halved or 2 cups roma tomatoes, diced
1 cup feta cheese, crumbled
2 -4 cooked chicken cutlets, cut into 1-inch slices (See below for great recipe option)
2 -3 tablespoons vinaigrette dressing (See below for option)
coarsely chopped romaine lettuce

Steps:

  • Chicken Option:Marinate 4 chicken breasts that have been pounded thin a mixture of 2 Tbs olive oil, 1/4 cup white wine vinegar, 3 Tbs fresh chopped thyme, 1 tsp salt, 1/2 tsp pepper. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
  • Vinaigrette Option: Combine 1/3 cup white wine vinegar, 1/4 cup Dijon mustard, 2 tsp honey, salt & pepper. Shake to combine & add 1/2 cup olive oil. Shake.
  • Toss lettuce with vinaigrette of your choice.
  • Arrange lettuce on plates.
  • Arrange bacon, tomatoes, chicken, avocado & feta on top. Season with salt & pepper & serve.

Nutrition Facts : Calories 293.6, Fat 24.5, SaturatedFat 9.1, Cholesterol 46.6, Sodium 703, Carbohydrate 9.1, Fiber 4.3, Sugar 4, Protein 11.4

GRILLED CHICKEN COBB SALAD



Grilled Chicken Cobb Salad image

Make and share this Grilled Chicken Cobb Salad recipe from Food.com.

Provided by Barb G.

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 (8 ounce) boneless skinless chicken breasts
2 teaspoons extra virgin olive oil, plus 2 tablespoons extra-virgin oil
1 teaspoon poultry seasoning, eyeball it
salt & freshly ground black pepper
4 large eggs, boiled
8 slices bacon, chopped into small pieces
3 romaine lettuce hearts
2 lemons, juice of
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar cheese (or blue cheese crumbled) or 2 cups monterey jack cheese, shredded (or blue cheese crumbled)

Steps:

  • Heat a grill or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper; Wash hands: Grill or pan fry chicken for 6 to 7 minutes on each side;Remove from heat and let rest 5 minutes.
  • In a small pot, cover eggs with cold water; place over high heat and bring to a boil; Once it comes to a boil, cover pot and turn off heat, set timer for 10 minutes, after 10 minutes, cool eggs under cold running water, peel and chop.
  • Brown chopped bacon in a skillet over medium high heat ; Drain bacon on paper towels.
  • Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl; dress chopped lettuce with the juice of 1 1/2 lemons; Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce; Season greens with Salt & Pepper, to taste.
  • Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
  • CHOP the CHICKEN Breast meat.
  • TO SERVE; Arrange rows of chopped chicken, chopped hard boiled eggs, chopped crisp bacon, diced avocado, diced tomato, chopped onion, and shredded cheese on top of either 4 individual portions of dressed romaine OR 1 large serving platter, Enjoy.

Nutrition Facts : Calories 962, Fat 67.2, SaturatedFat 25.3, Cholesterol 377.4, Sodium 980.1, Carbohydrate 33, Fiber 17.9, Sugar 10.3, Protein 62.9

GRIMM'S GRILLED COBB SALAD



Grimm's Grilled Cobb Salad image

Summer is the time for meal salads! Take the classic flavours of the traditional Cobb and add the crispy char of the grill."

Provided by Grimm's Fine Foods

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 14

6 tablespoons oil, plus more for grilling
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and pepper
1 large head green leaf lettuce, halved (5 Cup yield)
2 vine ripe tomatoes, halved
2 firm avocados
2 ears corn, whole and cleaned
1 package Grimm's Bacon and Cheddar Bavarian Smokies
4 hardboiled eggs, diced
½ cup Grimm's Medium Cheddar Cheese, grated
Grimm's Cheese Tortilla Wraps, grilled

Steps:

  • Pre-heat grill.
  • In a small bowl, combine 6 tbsp oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper and set aside for later.
  • Toss lettuce halves with 2 tsp oil, salt, and pepper. Toss the tomato halves with 2 tsp oil, salt, and pepper. Split the avocados, remove the seeds, and keep them in the skins. Season the inside of the avocados with oil, salt, and pepper. Toss the corn with 2 tsp oil, salt, and pepper.
  • Put the smokies and corn on the grill, making sure to char them outside and cooking them all the way. Now on high heat, char the inside of the lettuce, tomatoes, and avocados making sure to keep them mostly uncooked. You just want the charred flavour.
  • Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocados. Now it's time to assemble.
  • Place the charred lettuce on a large platter, add a row of tomatoes, then the hardboiled eggs, followed by the sliced smokies, then the Cheddar, then a row of avocados, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

Nutrition Facts : Calories 968.4 calories, Carbohydrate 42.9 g, Cholesterol 294.9 mg, Fat 75.5 g, Fiber 10.8 g, Protein 32.8 g, SaturatedFat 21.9 g, Sodium 1825.1 mg, Sugar 7.5 g

TRADITIONAL CHICKEN COBB SALAD RECIPE BY TASTY



Traditional Chicken Cobb Salad Recipe by Tasty image

Here's what you need: French's Dijon Mustard, shallot, lemon juice, sugar, salt, McCormick® black pepper, olive oil, boneless, skinless chicken breast, hard-boiled eggs, bacon, green leaf lettuce, small tomatoes, radish, cucumber, avocado

Provided by Griffin Bohen-Meissner

Yield 6 servings

Number Of Ingredients 15

1 tablespoon French's Dijon Mustard
2 tablespoons shallot, minced
¼ cup lemon juice
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon McCormick® black pepper
⅔ cup olive oil
1 lb boneless, skinless chicken breast
4 hard-boiled eggs
½ lb bacon, cooked
1 head green leaf lettuce, torn into bite-size pieces
6 small tomatoes, on the vine, quartered
radish, quartered
1 cup cucumber, sliced
1 avocado, thinly sliced

Steps:

  • Dressing: Whisk together French's Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
  • Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
  • Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3-4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7-10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5-10 minutes, then cut into slices.
  • Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
  • Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 43 grams, Sugar 5 grams

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GRILLED CHICKEN CAESAR COBB SALAD RECIPE - RECIPES.NET
2022-03-23 Slice the chicken into thick slices. Chop up the bacon, then slice the eggs. In a large bowl, combine lettuce with the avocado, tomatoes, parmesan cheese and croutons. Top with the chicken, bacon, and eggs. Pour over the dressing; top with more croutons, then mix well to combine. Serve, and enjoy!
From recipes.net


SOUTHERN-STYLE GRILLED COBB SALAD | SOUTHERN LIVING
Step 1. Preheat a grill to medium-high (400°F to 450°F) with an oiled metal grilling basket positioned on 1 side of grill grates. Whisk together vinegar, mustard, and 1 teaspoon of the salt in a small bowl until combined. Slowly add ⅓ cup of the oil, whisking constantly to combine.
From southernliving.com


CHICKEN COBB SALAD - THE ENDLESS APPETITE
2020-07-29 Instructions. In a frying pan, cook bacon until crispy. Remove to a paper towel. Reserve bacon grease and cook corn until slightly charred, about 6-10 minutes. Chop romaine lettuce and place in serving bowl. Chop tomatoes, onions, avocados and hard boiled eggs and arrange on top of lettuce.
From theendlessappetite.com


GRILLED CHICKEN COBB SALAD WITH A DELICIOUS HOMEMADE
2021-05-11 Whisk together ingredients for marinade in a small bowl. Pour marinade over chicken, cover and place in refrigerator for 1-4 hours. Remove from refrigerator, remove chicken and discard marinade. Heat grill to medium high or 375 degrees F. …
From recipesfordads.com


GRILLED CHICKEN COBB SALAD RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Grilled Chicken Cobb Salad Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Low Calorie Recipes Quick Healthy Sweet Potato Recipes Healthy Vegetarian Breakfast Ideas ...
From recipeshappy.com


AN ORIGINAL GRILLED CHICKEN COBB SALAD RECIPE » NOT ENTIRELY …
Chop the lettuces or tear them apart by hand and scatter evenly atop a large platter. Slice the hardboiled eggs in half lengthwise and arrange at either end of the platter. Slice the chicken into 1/2-inch-thick slices and arrange chicken on top of the greens. Add halves of the slightly cooled potatoes to the platter.
From notentirelyaverage.com


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