Have we got one hearty, healthy summer salad for you! Succulent, charred chicken, crisp baby greens, juicy tomatoes, smoky bacon, jammy eggs, and creamy avocado all meld together for a mix of textures and flavors in this delicious grilled chicken cobb salad! Finish it with a drizzle of a luscious, warm, smoky bacon vinaigrette for the ultimate satisfying summer meal or side dish!
Ingredients
3chicken breasts
1tablespoonpaprika
1teaspoonchili powder
½teaspoonsea salt
3largeeggs
4slicesthick-cut bacon
10ouncesbaby greens
3tomatoes, quartered
1avocado, sliced
Warm Bacon Vinaigrette
2tablespoonssherry vinegar, can sub apple cider vinegar
1tablespoonchipotle peppers in adobo sauce
1tablespoondijon mustard
juice from 1 lime
¼cuprendered bacon fat
2tablespoonsolive oil
salt and pepper, to taste
Instructions
Preheat your grill to medium heat. Sprinkle both sides of the chicken breasts with the paprika, chili powder, and sea salt. Grill for 20 minutes, flipping halfway. Slice into strips.
3 chicken breasts, 1 tablespoon paprika, 1 teaspoon chili powder, ½ teaspoon sea salt
Fill a pot half full with water and bring it to a boil then reduce the temperature so the water simmers. Add the eggs and let them cook for 7 minutes (no more!) then remove them and put them in a bowl of ice water. When they're cool, peel and cut them in half.
3 large eggs
While the water is heating up, cook the bacon until crispy then remove it from the pan and break it into big chunks. Remove ¼ cup of the rendered bacon fat from the pan.
4 slices thick-cut bacon
In a medium bowl, whisk in the sherry vinegar, adobo sauce, dijon, and lime juice. Slowly pour in the rendered bacon oil and olive oil while whisking briskly. Season with salt and pepper.
2 tablespoons sherry vinegar, 1 tablespoon chipotle peppers in adobo sauce, 1 tablespoon dijon mustard, juice from 1 lime, 2 tablespoons olive oil, salt and pepper, ¼ cup rendered bacon fat
Place the greens, tomatoes, avocado, hard-boiled eggs, bacon, and grilled chicken on a platter or in a salad bowl and pour the bacon vinaigrette over the top.
10 ounces baby greens, 3 tomatoes, 1 avocado
Notes
To make the best use of your time, arrange the salad greens, tomatoes, and avocado on the platter or in the salad bowl while the eggs are simmering and the bacon is cooking.