This Grilled Chicken Cobb Salad is a hearty and satisfying main dish salad, with plenty of proteins and good fats. Top it off with a delicious apple cider vinaigrette!
After 24 years of Texas living, I’m finally getting used to the HOT summers. I still don’t like them and I know people who actually LOVE the hot summers. CrAzY, if you ask me. But I’m glad I’m not in the midst of a pregnancy (like I was with my oldest back in 1996). And I’m pretty happy to not be sitting out at ballgame after ballgame with the kids during their summertime sports.
We’ve had a pool for 16 years of our 24 years in Texas, but I admit that we don’t use it like we used to when the kids were young and wanted to swim 24/7. I miss those days. But I’m pretty ok with taking a quick dip in the pool after a long bike ride with Mike, or laying on a pool mattress for 30 minutes on a Saturday (because any more than that…and wrinkles).
Speaking of hot weather, the things I crave the most when it’s hot and sticky outside, are BIG salads. The bigger, the better. This Grilled Chicken Cobb Salad uses leftover chicken we grilled the other night. I always make a bunch of extra for these types of meals. I used pretty much the same marinade that I used for my Chicken Fajita Salads.
- olive oil
- Frank’s hot sauce
- red pepper flakes and S & P
- Worcestershire Sauce (this is an added ingredient)
I’ve recently been using an Instant Read Meat Thermometer and it’s just pure genius. We’ve had the most perfectly cooked chicken since investing a mere $10. All I have to say is, BUY ONE! Mike took the chicken off the grill at 160 degrees and we let it sit for about five minutes before slicing.
This salad is protein packed.
- grilled chicken
- feta cheese
So you see, even the boys in your family will be content after a meal like this one. And then you can afford to eat dessert.
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- 8 - 10 cups salad greens - any greens
- 1/4 cup green onions - chopped
- 1 cup cherry tomatoes - sliced in half
- 2 large hardboiled eggs - cubed
- 6 slices bacon - chopped
- 2 cups grilled chicken - chopped
- 1/2 cup feta cheese - crumbled
- 1 large avocado - sliced
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
Mix together the vinaigrette by combining all ingredients. Shake well and store in refrigerator until serving.
For the salad, arrange lettuce in four main course salad bowls. Add all ingredients, arranging in any pattern you like.
To serve, drizzle dressing on salads.