Grilled Chicken Cobb Salad (gf) Recipe

Prepare eggs

Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit 10 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel eggs and slice each into quarters lengthwise. Set aside.

Cook bacon

Preheat oven to 400°F (200°C). Arrange 6 bacon strips on a rimmed baking sheet lined with foil or parchment. Bake 12–16 minutes until crisp depending on thickness. Transfer to a paper-towel-lined plate to drain and crisp up. Once cool, break into bite-sized pieces.

Prepare produce and greens

Wash and dry 8 cups romaine or mixed greens. Halve or quarter 1 cup cherry tomatoes. Peel and pit 1 avocado, slice into 8–10 wedges and toss gently with a pinch of salt and a squeeze of lemon (about 1/2 tsp lemon) to slow browning. Crumble 1 cup Gorgonzola cheese. Chop 1 tbs fresh chives if using. Place greens on a large platter or divide among 4 plates.

Marinate chicken

In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp black pepper and 1/2 tsp salt. Pat chicken breasts dry and place in the marinade, turning to coat. Let sit at room temperature 15 minutes or refrigerate up to 2 hours.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice chicken into 1/2-inch thick strips.

Arrange protein on salad

On the platter of greens arrange sliced grilled chicken, bacon pieces, avocado slices, quartered hard-boiled eggs, halved tomatoes and crumbled Gorgonzola in rows or grouped sections (classic Cobb style). Sprinkle chopped chives, and season the assembled salad lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusted to taste.

Whisk together 1/4 cup mayonnaise, 1/4 cup buttermilk, 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp fresh lemon juice, 1 tsp dried Italian seasoning, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp chopped fresh dill (optional), 1/2 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or thin with up to 1–2 tbs additional buttermilk if you prefer a lighter consistency. Chill for 10–15 minutes to let flavors meld.

To serve, drizzle dressing over individual portions or serve the dressing on the side. Toss lightly if you prefer the greens coated. Serve immediately.